Sometimes I find myself looking for an alternative to mashed potatoes. Don’t get me wrong, I love mashed potatoes. But it feels as though they appear on rotation more than they should. They just go so well with so many things, don’t they?
Lately I’ve been serving this dish their place.
Pureed White Beans with Browned Butter
This is a delicious way to pack in protein and fiber and cut down on the starches. I love the texture of the beans and the flavor is unbelievable. I use coconut milk, yet it doesn’t impart a coconuty flavor. If you wanted, you could substitute the browned butter for olive oil and make this side dish completely vegan. I just love the flavor that the browned butter adds.
I served these beans with balsamic glazed lamb chops(recipe coming soon) and they paired together so well. If you are looking for a side dish that is elegant and flavorful while still healthy, you ought to give this dish a try!
Just remember to start soaking the beans at least 3 hours before you want to serve them(see recipe).
- 3 C. Dried White Beans
- 1 T. Olive Oil
- 1 large Sweet Onion, chopped
- 2 t. Coarse Salt
- 2 dashes White Pepper
- 1 t. Garlic, minced
- 3 T. Butter
- *1/2 C. Coconut Milk
- Place the beans in a strainer and rinse well under water, picking out any debris.
- Place the beans in a stock pot and cover with about 6" of water.
- Bring the beans to a boil and boil for 2 minutes. Turn off the heat, cover the pot and allow to sit for 2 hours.
- Drain the soaking water from the beans and place the beans back in the stock pot. Fill the pot again with 8 C. water.
- Bring the pot to a boil, reduce heat to medium, cover and allow to simmer for 45-60 minutes, stirring occasionally. The beans are ready when they are fully tender.
- While the beans are cooking, prepare the browned butter.
- Place the butter in a saute pan and melt on medium/high heat. Continue cooking, giving the pan an occasional swirl, until the butter starts to turn a deep golden brown color and gives of a nutty aroma. Remove from heat and set aside.
- In another saute pan, heat the olive oil to medium. Add the onion and salt and saute for 5 minutes, or until the onions are soft and translucent. Add the pepper and garlic and saute for 30 seconds more.
- When the beans have finished cooking, drain them and place them in a food processor or powerful blender. Add the sauteed onions to the beans along with ½ C. coconut milk and 2 T. of the browned butter.
- Puree the beans for 1-2 minutes, or until a smooth texture is achieved, add more milk as needed. Check the beans for seasonings and add more salt as needed.
- With a rubber spatula, scrap the beans into a serving bowl. Pour the remaining browned butter over the top of the beans. Serve hot.