Rosemary infused white bean puree

I don't know if you have ever seen "A lyon in the Kitchen" but it's a cooking show on discovery health. Nathan Lyon is the chef/host and he likes to cook healthy, fresh and organic foods. His food usually looks great, he on the other hand is a bit obnoxious and he loooves his Olive oil. This is a take on one of his recipes from the show. I cut out a lot of the oil and changed things up a bit. The end result is a creamy, delectable side dish that goes awesome with grilled meat! My camera battery died on me throughout making the dish so sorry for so few pics! I am charging my camera as I type :)

Rosemary infused White Bean Puree

Ingredients

2 cans Northern beans, drained and rinsed

1/4 cup extra virgin olive oil plus 2 Tbls for consistency

1 cup stock, warm

2 stems rosemary, torn

1 teaspoon crushed red pepper

4 cloves garlic, whole
2 cups water

Kosher salt and freshly ground pepper

Lemon juice

Directions

In a medium-sized pot over medium-low heat, add 1/4 cup olive oil, rosemary, garlic, and the crushed red pepper. Add the drained beans and stir to coat, for 1 minute.

Add the water to cover the beans, keep on medium low heat for 20-25minutes.

Turn off heat, drain, and remove rosemary stem.
Pour everything into the food processor or blender, season with salt and pepper, add extra 2 Tbls olive oil , and thin with stock, until a creamy consistence is achieved.

Season with lemon juice, and additional salt and pepper if necessary, blend again, and keep warm.