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White Bean Puree with Olives & Goats Cheese

Another damn good dip, well worth the time.

Ingredients:

  • 600g dried beans, soaked
  • 120 ml olive oil
  • 4 brown onion, finely chopped
  • 4 garlic cloves, roughly chopped
  • 4 dessertspoons sherry
  • 3lt water
  • 4 garlic cloves, crushed with 3 teaspoons of salt
  • 8 dessertspoons extra virgin olive oil
  • 2 lemons juiced
  • 250g goats cheese, crumbled
  • 3 handfuls kalamata olives, washed dried and roughly chopped

Method:

  1. Rinse and strain the beans well
  2. In risotto pot heat the olive oil and add the roughly chopped garlic and stir for 2-3 minutes
  3. Add beans and stir well, then add the sherry
  4. Add water and bring to the boil, then simmer for 30-40 minutes until beans are tender
  5. Near end of cooking time, raise heat to boil of any remaining liquid. DO NOT BURN
  6. Put beans in strainer, then blend with the garlic paste, extra virgin olive oil and lemon juice.
  7. Blend until smooth.
  8. To serve, heat puree through the fold in cheese and olives.

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