I really love baked beans. Even the cheapest supermarket brand, on toast, is a treat for me. Even more of a treat since I moved to Paris, because Heinz Baked Beans sell for €2-€3 a tin here in France.
Because we're chic, because we're in Paris, and not at all because it costs a quarter of the price of baked beans, here is a recipe for a white bean purée enriched with tomato, rosemary, and garlic. And it's almost as easy as opening a tin of baked beans.
Chic white bean purée recipe
1 medium tomato, diced
1 fat clove garlic, chopped
1/2 tsp dried rosemary
1 cup vegetable stock
1 Tbsp olive oil (optional)
- In a medium saucepan, heat all the ingredients excluding the olive oil (if using). Simmer uncovered for 10 minutes.
- Fold in the olive oil, although it's fine to leave it out if, like me, you get more than enough calories elsewhere.
- Blitz the contents of the pan with a hand-held/submersion blender, or in a blender if you really love washing up.
- Grind in some pepper, and taste to see if you want to add some salt.
This super chic bean purée serves a great alternative to mash wherever you might be tempted to use mash. Doesn't work terribly well on toast; does work terribly well with a swanky puy lentil or braised vegetable dish.