Cannellini Bean Puree with Pickled Mushrooms and Pitta Croutons

We love our dips and spreads, as you know, and this recipe from Ottolenghi slots nicely into our collection. It’s a dish you need to begin the day before, to allow the mushrooms to pickle and the beans to soak. (You can use canned beans though, should you prefer. Use about 500g canned beans).

It is an Ottolenghi dish from Plenty More, and makes a great lazy afternoon snack or a mezze dish.

The dish uses miso in the pickling liquid – this is usually easily available these days. Even supermarkets stock it – also Asian groceries, health food shops and Japanese groceries. Ottolenghi says to use a brown miso, one of his usual omissions in specifying precisely which miso to use. There are dozens of types of miso. For this dish I recommend a light- medium brown miso rather than a dark brown one.

Similar dishes include Soba Noodles with Quick Pickled Mushrooms, Quick Pickled Shimeji Mushrooms, White Bean, Sage and Roasted Garlic Spread, and Roasted Cauliflower, Garlic and White Bean Dip.

Browse all of our Mushroom dishes and our Dips and Spreads. The recipes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Summer collection of recipes.

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White Bean Puree with Harissa and Rosemary

White beans make the best purees – smooth, thick and shiny. There is no excuse to not have some on hand, ready to serve with bread, as a dip, over steamed or roasted vegetables, with salads, or even with pasta.

This puree is a slooow cooked one. Place it on your lowest flame and simmer slowly for up to 3 hours to get the softest beans that have imbued the flavours of the harissa. Divine! Or, cook the beans in the slow cooker overnight, and finish on the stove until meltingly soft.

Similar recipes include Cannellini Bean Puree with Pickled Mushrooms, White Bean, Sage and Roasted Garlic Spread, Roasted Cauliflower and White Bean Puree, and Easy White Bean Salad.

Or browse all of our White Bean recipes (Haricot Beans or Cannellini Beans), and all of our Purees. Our Dips are here. Or explore our Mid Spring dishes.

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Roasted Cauliflower, Garlic and White Bean Puree | Dip, Sauce or Spread

Cauliflowers were so cheap and I bought a huge one, three times bigger than others. After making the Green Pea Soup (which has cauliflower in it), I estimated there were still 6 more dishes possible from this one cauliflower!

Today’s cauli dish is a beautiful puree of roasted cauliflower with cannellini beans. You can also use chickpeas. It is flavoured with garlic and lemon with white pepper. It is so easy to make and a joy to eat on a lazy Sunday afternoon.

Are you looking for other Cauliflower recipes? Try Roasted Cauliflower Tahini Puree, Aloo Gobi, A Plate of Cauliflower, and Cauliflower Slow Cooked with Lime and Spices.

What about some other Purees? Try Cannellini Bean Puree with Pickled Mushrooms, White Bean Puree with Harissa, Fava Bean Puree with Dill and Olive Oil, Spiced Tomato Puree, Georgian Coriander and Walnut Spread and Home Made Tomato Paste.

White Beans feature in White Bean and Tahini Salad, White Bean Soup, and Glorious Five Bean Salad.

Or browse all of our Cauliflower dishes and all of our Purees. Or take some time to explore our Late Autumn dishes and our Early Winter dishes.

Continue reading “Roasted Cauliflower, Garlic and White Bean Puree | Dip, Sauce or Spread”