…Henry
White Bean Puree, Radicchio, and Red Onions
Ingredients
For the white bean puree
- 6 tablespoons extra-virgin olive oil
- 1/2 onion, roughly chopped (about 1 cup)
- 1 garlic clove, crushed
- Two (14- or 15-ounce) cans cannellini beans, drained and rinsed
- 1/2 cup homemade chicken stock, canned chicken broth, or water
- Salt and freshly ground black pepper, to taste
- Squeeze of lemon juice
For the vegetables
- 2 large heads radicchio
- 2 red onions
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 4 tablespoons balsamic vinegar
- Salt and freshly ground black pepper, to taste
Instructions
Make the white bean puree
- Heat 2 tablespoons olive oil in a saucepan over medium heat and gently cook the onion until it’s soft but not colored. Add the beans, garlic, chicken stock or water, and salt and pepper. Cook for 4 minutes.
- Process the beans and their cooking liquid in a blender or food processor with the remaining 4 tablespoons olive oil and lemon juice, leaving the mixture slightly chunky. Taste and adjust the seasoning to taste.
Make the vegetables
- Halve each radicchio. Then thickly slice each radicchio into circles or cut each half into 4 sections, trimming and discarding the base and a little of the white heart from each section.
- Halve the onions and trim the base of each. Cut each half lengthwise into crescent moon-shaped wedges, each about 3/4 inches wide at its thickest part. (Or just slice them horizontally, if you prefer.)
- Mix the olive oil, balsamic, and seasoning together in a dish. Put the onions in a bowl and the radicchio in another bowl then drizzle both with dressing. Gently turn to coat and let sit for about 10 minutes.
- Heat a skillet over medium-high heat until really hot but not smoking. Cook the onions quickly until well colored on all sides, turning once or more. Reduce the heat to low and let the onions cook, turning frequently, until softened, maybe 2 minutes or so.
- Meanwhile, spoon the white bean puree into a serving dish, reheating it gently first if you want to. The puree can also be served at room temperature.
- Increase the heat under the onions to medium-high, add the radicchio to the skillet, and cook just until the radicchio is wilted and colored on each side—this will happen very quickly, say, 45 seconds or so. Pile the radicchio and onions on top of the white bean puree. Season with salt and black pepper, and serve with a little oil drizzled over the top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
This white bean puree recipe was not only tasty but very unique in its flavor combinations. Who knew that white beans could be so decadent?!
The creamy puree could be enjoyed on its own as a side, and so could the sauteed red onion and radicchio. I can see the vegetable topping alongside a grilled skirt steak, chicken breast, or even pork chop.
This was simple to prepare and utterly delicious. I processed the mixture in my food processor until it was very smooth. In terms of cooking the vegetables, I actually used my grill pan to get those lovely grill marks that we all know and love.
I cooked the onions for about 2 minutes per side total and no, I did not add any of the cooking liquid to the pan while the veggies were cooking because I didn’t want the veggies to get too soggy. I did, however, add the remaining cooking liquid to the cooked veggies before serving them over the puree. I didn’t want to waste any of that lovely flavor!
By the time I cooked the veggies, the puree was still warm and sitting in the food processor, so there was no need to reheat it before serving. The radicchio took about the same cooking time as the onions, which was about 2 minutes per side.
The only thing missing from this dish was a “touch of green” for color contrast. Perhaps a bit of freshly chopped rosemary in the balsamic marinade or maybe even some snipped chives or chopped parsley would do? This was a lovely side dish that I will be enjoying again, that’s for sure!
Cooking the beans for 4 minutes seemed to be a pretty specific amount of time, but I found it amazing that right at the 4-minute mark, the beans had warmed through and begun absorbing the liquid at a pretty quick rate. If I hadn’t been paying close attention, I would have lost all the cooking liquid.
When I pureed the beans, I should have left them just a little bit chunky. When pureed until smooth, the beans’ texture got a bit pasty–delicious, but pasty–as it cooled.
It would be easy to forget the lemon juice, but make sure to add it when you puree the beans. I was able to use just the oil and vinegar that was adhered to the onions to cook them, which left me enough liquid in the radicchio to steam and sauté at the same time, lending it great color on the edges. I served this white bean puree with a piece of tombo tuna with mango aioli. The sweetness was a nice complement to the bitterness of the radicchio and the acidity of the lemon in the beans.
Made this for a dinner party when I knew a vegan friend was coming over and he looooved it. He could not stop eating it. My partner (who was trying to be helpful, bless his heart…) added the cannellini beans without draining and rinsing them first… so the end product was more gummy than I would have liked. Otherwise, the flavors were delicious and I will definitely use this again!
Vera, how lovely to hear, thank you for taking the time! (And I dare say, we all have that helpful partner, don’t we? Although you handled the situation far more gracefully thank I think most of us would have done.) At any rate, we love this recipe, too. It’s by Diana Henry, and if you’re not already familiar with her recipes, you may want to explore some more. She’s a true talent in the kitchen. Here’s a short list of my faves… https://leitesculinaria.com/recipe-creator/diana-henry
Thank you so much, Renee! The recipes look amazing. Will definitely try some out and be sure to comment when I do 🙂
I am without kitchen, but attempted this dish on my el-cheapo electric frying pan. First, the bean puree was to die for, and it made a fantastic breakfast smeared on toast. I also liked the balsamic onions and radicchio, but I think the electric pan wasn’t quite up to the task. I was unable to get the blackened color, and it took quite a bit longer to cook. Nevertheless, for a kitchenless dinner, it was divine, and I’ll try again when my new kitchen is done.
Leslie, then I demand, simply demand, that you make this again when your kitchen is done. and send pictures. It think you’ll love it even more!
You know – I am definitely going to do it! And meanwhile, that amazing bean puree will be on our menu for general appetizers. Thanks so much, David.
You are more than welcome, Leslie.
Oh how I loved this! I had intended to grill the red onions and radicchio but the weather turned a bit iffy today. I shall give that a try next time, though. The white bean puree can stand on its own, and in my household there’s no doubt that it will. But to make an even more interesting dip, I may try chopping the red onion and radicchio finely, continuing on with the instructions, and then adding that mixture to the white bean puree. Served with warmed pita slices that would make a very elevated adult appetizer. I intend to serve the original recipe alongside a nice winter roast as well.
Kelly, so glad you liked it. I think adding the radicchio and onion in any way works will work here. The recipe is very forgiving.