Moldavian White Bean Pureé

White Bean Purée

2 cups cooked white beans (cannelloni or haricot beans)
4 tablespoons of extra virgin olive oil
3 cloves garlic, finely chopped
1 teaspoon finely chopped rosemary
2 teaspoons of Hungarian paprika (lending colour and flavour)
1 cup chicken stock
1 tablespoon lemon juice
1 teaspoon of sea salt
freshly ground black pepper

For topping:
1 diced onion
2 tablespoons of olive oil

In a saucepan, cook the garlic with the oil until just slightly brown. Add the rosemary, the desired herb, and the paprika.  Add the chicken stock. Add the cooked beans and cook this mixture for about 15 minutes on medium heat. Then place the mixture into a blender or food processor and blend until you have puree of your desired consistency. If you want it less thick, then add some more chicken stock. Add the lemon juice, salt, pepper to taste.

For the topping, sauté the diced onions with the oil just for about 2 minutes on medium heat. Spoon over the puree and you are ready to eat!

We spread ours onto a cracker with a tomato and it was absolutely delicicious!