White Bean Puree

• 2 (425 g) cans cannellini beans (you can use any white beans you prefer)
• 1/2 cup olive oil
• 1/2 cup extra virgin olive oil
• 2 sprigs rosemary
• 3 garlic cloves, unpeeled
• 1 -2 tablespoon lemon juice, to taste
• sea salt, to taste

1. Drain and rinse beans. Bring to a boil in a medium saucepan of water; boil, uncovered, about 15 minutes or until very tender. Drain.
2. Meanwhile, combine oils, rosemary and garlic in small saucepan. Heat over low heat until garlic just begins to turn golden, about 3 minutes. Remove from heat; stand 10 minutes to allow flavours to infuse into oil. Discard rosemary; remove garlic; reserve if desired.
3. Place beans in a blender. Squeeze garlic from skins and add to beans if desired. Pulse beans (and garlic if using) with half of the oil until starting to blend easily. Add remaining oil in a steady stream until all incorporated and mixture is very smooth.
4. Add lemon juice and salt to taste. If bean puree is too thick; add a little water to thin to desired consistency.

cannellini beans, olive oil, extra virgin olive oil, rosemary, garlic, lemon juice, salt

Taken from www.food.com/recipe/white-bean-puree-504363 (may not work)