1400g/150z cancannellini beans, drained and rinsed well
60 ml (1/4 cup)vegetable stock
Squeezefresh lemon juice
Heat 1 teaspoon of the olive oil in a medium saucepan over medium heat. Add the onion and saute for around 5 minutes, until soft and translucent. Add the garlic and saute for a further minute.
Rinse the canned cannellini beans in a colander to remove any excess sodium. Add to a food processor/blender along with the onion, garlic, remaining olive oil, stock and lemon juice. (SEE NOTE 1)
Blend on high until the puree is smooth and creamy, adding additional stock as desired to create a smooth consistency.
NOTE 1: The more stock you use, the thinner the puree will be. Start with just a tablespoon or two and add more if needed. I found around 60 ml ( 1/4 cup) allowed my blender to blend best and resulted in a smooth and creamy puree. MAKING FOR A BABY: Look for lower sodium/no added salt canned beans. Rinse thoroughly to remove any excess sodium. Use homemade chicken stock or vegetable stock. Alternatively, replace stock with water, full-fat yogurt or your baby's milk.IF MAKING FOR OLDER CHILD/ADULT: Once blended taste and season accordingly.DRIED BEANS: If you prefer to use dried beans make sure to soak and cook until very soft.Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.