Herbal white bean purée

It is always a good idea to have cooked white beans in your freezer. I always cook a large amount of white beans, just remember to soak them overnight, and freeze them in batches. These can then easily be incorporated in various stews or soups. They can also be puréed and used as a dip or a part of a salad.

2 servings for a lacto-vegetarian salad

2 handfuls of cooked defrosted white beans

50 ml tasty olive oil

Juice and zest of ½ organic lemon

A pinch of salt (optional)

Freshly ground black pepper

A handful of chopped fresh organic herbs such as basil, chives, parsley, mint etc.

Place all the ingredients in a deep bowl and purée with a handheld mixer into a nice consistence. If needed, add 1-2 tbsp. of water. 

Divide the purée in the middle of the plates. Surround with baby salad leaves and parmesan shavings. Sprinkle over olive oil vinaigrette. Serve with some good whole wheat or rye bread for a carefree and super healthy lunch.