
2 cups fresh white beans (cranberry or cannellini)
2 large cloves garlic, sliced in half
1 small onion, chopped
1/2 tsp. herbes de Provence
Juice of 1 lemon
Zest of 1 lemon
1 tsp. salt
1 Tbs. olive oil
1 Tbs. fresh parsley, chopped
Directions
1. Bring beans, garlic, onion, and herbs de Provence to a boil in 4 cups water. Reduce heat and let simmer until beans are tender, approximately 30 minutes. Remove from heat, drain, and cool.
2. In a food processor, add bean mixture, lemon, zest, 1 Tbs. water, and salt. Pulse until smooth. Scrape purée into a bowl, add olive oil and parsley, and gently stir to incorporate. Season with pepper and more salt, if desired, and serve.