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Ingredients
- 1 (15 ounce) can white beans (great northern, navy, butter, or cannellini)
- 2 -3 tablespoons water
Method
- Rinse and drain the beans and place in food processor with 2 tbs of water.
- Pulse until smooth, stopping to scrape down the sides occasionally.
- You want a smooth puree that is not wet.
- I should be about the consistency of peanut butter.
- Add more water if necessary.
- This can be kept in the refrigerator for up to 3 days, or freeze in 1/4 cup portions.
