White Bean Puree

• 1 tablespoon olive oil
• 1/4 cup chopped bacon
• 1/2 carrot, finely chopped
• 1/2 cup chopped onion
• 1 tablespoon chopped fresh rosemary or 2 teaspoons dried
• 3 15-ounce cans cannellini (white kidney beans), rinsed, drained
• 1 cup canned low-salt chicken broth

1. Heat oil in heavy large saucepan over medium-high heat.
2. Add bacon; saute until brown, about 3 minutes.
3. Reduce heat to low.
4. Add carrot, onion and rosemary; saute until vegetables are tender, about 5 minutes.
5. Increase heat to high.
6. Add cannellini and broth; bring to boil.
7. Reduce heat to low; cook until almost all liquid is absorbed, stirring often, about 20 minutes.
8. Puree mixture in processor.
9. Return to saucepan.
10. Season with salt and pepper.

olive oil, bacon, carrot, onion, rosemary, cannellini, chicken broth

Taken from www.epicurious.com/recipes/food/views/white-bean-puree-3181 (may not work)