Pantry Clear Out Recipe 3 - Tuscan Steak with White Bean Puree with Rosemary and Garlic

Ok, so this one's not pasta, but it includes Used Meat Steak from freezer and I love white bean purees. I typically have a few cans of different beans on hand, thus leading to Def Con 3 Pantry Inventory situation, but in this case, the white beans were not causing the problem.

This bean puree is earthy and savory, smooth and lovely, with a tartness and freshness from the lemon. It goes well with the flavors of the Tuscan steak, which is basically seasoned with garlic, lemon and rosemary before grilling, then finished with some good olive oil and a bit of lemon juice.

I served this with a Italian parsley and arugula salad with a lemon dressing. Lots of lemon. No scurvy in this crowd, no sirree!

Mangia!


White Bean Puree with Rosemary and Garlic

Adapted from Mark Bittman

2 cups cooked cannellini or other white beans, drained but quite moist

1 to 3 cloves garlic, peeled

1/4 cup plus 1 tablespoon extra-virgin olive oil

Salt and freshly ground black pepper to taste

2 teaspoons minced fresh rosemary

The grated rind of 2 lemons

Put the beans in the container of a food processor with 1 clove of the garlic and a healthy pinch of salt. Turn the machine on and add the 1/4 cup olive oil in a steady stream through the feed tube; process until the mixture is smooth. Taste and add more garlic if you like, then puree again.

Place the mixture in a bowl and use a wooden spoon to beat in the rosemary, lemon zest, and remaining olive oil. Taste and add salt and pepper as needed. Use immediately or refrigerate up to 3 days.

Tuscan Steak

No recipe needed. Grill your steak after seasoning generously with chopped garlic and rosemary, salt and pepper and finish it with a bit of olive oil and lemon juice.