White Bean Puree

Recipe from Krissy Ruddy

Don’t throw out your cheese rinds at the end of the block! Instead, toss it into your pot as you cook the beans for a delicious added flavor. This recipe was taught at a Depth of Flavor workshop with Krissy Ruddy. 

Prep Time

15 minutes

Cook Time

420 minutes


8 Servings


1 1⁄2 cups beans, great northern (dried, soaked)
1 rosemary, fresh (sprig)
4 cups water
1⁄2 teaspoon salt
4 cloves garlic (peeled and sliced)
1⁄4 cup olive oil
  cheese, parmesan (optional flavor enhancer)
  carrot (optional flavor enhancer)
  onion (optional flavor enhancer)
  herbs, fresh (optional flavor enhancer)


Place beans in large bowl, cover with cold water, and soak 6 hours, or overnight. Drain, and transfer to medium saucepan with rosemary, salt, (optional parmesan rind) and 4 cups water. Bring beans to a boil. Reduce heat to medium-low, and simmer, partially covered 45 minutes or until beans are tender. Drain, and reserve cooking liquid. Discard rosemary sprig, and set aside. Heat oil and garlic in medium skillet over low heat. As soon as garlic sizzles, remove from heat, and cool. Purée beans, oil, and garlic in food processor until smooth, adding cooking liquid if necessary to make mixture creamy. Set aside.