white bean purée




Prep Time


Cook Time

A handy store cupboard side that’s the perfect partner to Lamb Rumps with Salsa Verde & Harissa Yoghurt.



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


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.