Bean Purée with Charred Onions and Rocket

Don't underestimate your modest can of beans. Just when you thought you couldn't find any inspiring recipe this silky bean purée appeared. The addition of charred onions and rocket bring this dish to another level.

Serves: 4

Prepare: 15 minutes

Cook: 25 minutes

Ingredients:

• 4 onions
• 8 garlic cloves
• 80ml extra virgin olive oil
• 2x 400g cans of cannellini beans, drained and rinsed
• 1 ½ tbsp lemon juice
• 30-40g rocket
• 2 tsp balsamic vinegar

1. Preheat the oven to 200°C,gas mark 6. Cut 3 onions into 2 cm wedges. Put on a baking tray with 7 garlic cloves, toss with 2 tbsp olive oil and season. Roast for 20-25 minutes until soft and beginning to char.

2. Meanwhile, finely chop the remaining onion and add to a pan with 2 tbsp olive oil. Sauté over a medium heat for 10 minutes until translucent, taking care not to let it burn. Slice the remaining garlic clove and add to the pan along with the beans and 100ml just boiled water. Bring to the boil and bubble for 2 minutes, then season and remove from heat. Put in a food processor with 40ml olive oil and the lemon juice; whizz until completely smooth. Season if needed.

3. Spread the bean puree out on a large serving plate. Top with the charred onions, garlic and rocket; drizzle over the balsamic vinegar and the remaining 10ml olive oil. Serve alongside roasted cauliflower or meats. Or just simply enjoy with toasted sourdough bread.