White Bean Puree

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	12 hrs 20 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

500 g beans, white, dried (or already cooked from the can)
1 tablespoon oil
1 small onion (s)
1 tablespoon tomato paste, concentrated 3 times, heaped
Salt and pepper, whiter from the mill
1 pinch (s) sugar
200 ml vegetable stock, as needed

Instructions

Soak the beans overnight. The next day, cook for 1 hour with fresh water (bite test). Pour off the water.
Peel and dice the onion. Heat the fat in a pan and fry the onion until golden brown.
Puree the beans or pass them through a sieve.
Add the tomato paste and beans to the onion in the pan and season with salt, pepper and sugar. Sauté for 5-8 minutes so that the water evaporates from the beans and the tomato paste becomes a little darker.
Then gradually add the vegetable stock over low heat. Since the porridge should not become too runny, the whole broth does not have to be used up. Fry the puree for another 7 minutes. Let it steep a little before serving.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.