Tomatoes with Sicilian White Bean Purée

Tomatoes with Sicilian White Bean Purée
Photo by James Carrier


  • 1 can (15 oz.) cannellini (white) beans, rinsed, drained, and mashed (see note above)
  • 1 clove garlic, peeled and minced
  • 2 tablespoons pine nuts
  • 2 tablespoons mayonnaise
  • 1 tablespoon dried currants
  • 1 tablespoon drained capers
  • Salt and pepper
  • + 5 more ingredients
    • 1 tablespoon lemon juice
    • 3 firm-ripe tomatoes (about 1 3/4 lbs. total), rinsed, cored, and sliced crosswise 1/4 inch thick
    • 1 tablespoon minced green onion (including green top)
    • 2 tablespoons grated parmesan cheese
    • 3 tablespoons chopped fresh basil leaves

1. In a 6- to 8-inch frying pan over medium heat, stir pine nuts often until golden, 5 to 10 minutes. 2. In a bowl, mix mashed beans, basil, mayonnaise, parmesan, lemon juice, capers, currants, green onion, and garlic until well blended. Add salt and pepper to taste. 3. Arrange tomato slices, ove...

View full recipe at My Recipes


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