Rosemary-Lemon Bean Puree

• 2 cups cooked cannellini or 2 cups other white beans, drained but quite moist
• 1 -3 garlic clove, peeled
• 14 cup extra virgin olive oil, plus
• 1 tablespoon extra virgin olive oil
• salt & freshly ground black pepper
• 2 teaspoons minced fresh rosemary
• 2 lemons, rind of, grated

1. Put the beans in the container of a food processor with 1 clove of the garlic and a healthy pinch of salt.
2. 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.
3. Taste and add more garlic if you like, then puree again.
4. Place the mixture in a bowl and use a wooden spoon to beat in the rosemary, lemon zest, and remaining olive oil.
5. Taste and add salt and pepper as needed.
6. Use immediately or refrigerate up to 3 days.

other white beans, garlic, extra virgin olive oil, extra virgin olive oil, salt, fresh rosemary, lemons

Taken from www.food.com/recipe/rosemary-lemon-bean-puree-187985 (may not work)