A handy store cupboard side that’s the perfect partner to Lamb Rumps with Salsa Verde & Harissa Yoghurt.
Ingredients
For the white bean purée
- 2 x 400g cans cannellini beans — rinsed and drained
- ¼ cup milk
- 1 tablespoon lemon juice
- 1 clove garlic — crushed
- ½ teaspoon smoked paprika, plus extra to sprinkle
- 1 tablespoon olive oil
- Salt and ground black pepper, to taste
Method
For the white bean purée
- Place the beans and milk in a saucepan over a medium heat. Cook, stirring, for about 2 minutes or until just below boiling point.
- Cool slightly. Transfer to a food processor or blender and blitz for 2 minutes until smooth.
- Add the lemon juice, garlic, paprika and 2 teaspoons of the olive oil. Season with salt and pepper. Blitz for another minute or until well combined.
- To serve, drizzle with the remaining olive oil and sprinkle with a little smoked paprika.