1. Someone gifted me with lots of late summer yummy tomatoes.
2. I’ve run out of oregano, and there was none at the store. Only tarragon. I’m not sad.
3. After making the Italian bean spread three times last week I’m still in love, but I was ready for a new version.
4. When visiting a family member I was flipping through a gorgeous Tuscany cookbook with a pureed garbanzo dish using tomatoes.
That’s just how it happens around here. I absolutely adore the fluffy white bean puree with potatoes and oregano. I decided to use giant lima beans for a change, and I wanted to reduce my pile of tomatoes. This is so tasty I can’t even stand it. Now I can’t decide which one I like better. Focaccia, bread sticks, french bread, or just a spoon…Let’s just say I would take either one any day.
- 3 cups giant lima beans cooked and drained
- 1 onion rough chopped
- 4 cloves garlic
- 2 TB lemon juice
- several sprigs tarragon (~1/4 cup leaves)
- salt and pepper to taste
- 2 tomatoes peeled and chopped
- 1 TB olive oil
- Heat oil in pan over medium heat. Add onion and garlic. Cook for several minutes until tender and lightly browned. Add to food processor along with all other ingredients. Whiz until blended but still slightly chunky.
- Serve with bread or use as a side dish similar to mashed potatoes.
White beans could be substituted. I’m convinced any herb would probably be tasty in this, but I really LOVE the tarragon with the tomato. Tags: bean puree, plant based, recipe