Winter Wonderland White Bean Puree

It’s Sunday morning. Picturesque blue sky is peaking through my skylight. It’s deceiving. I know when I open the blinds, I’ll see 3-feet of white snow on my balcony. And I do.

It’s been five days since NYC was walloped with snow, and it showing no signs of receding.   The weather forecast is below 20F for the next five days, with more snow tomorrow. It’s warmer to be on the ski slopes. Yet, this is a city. One that usually bustles and is full of youth and adventure.

Now, however, the streets are slushy and full of grey ice. Only the game make their way on to the street. The taxis are few and far between and they slip on the road. Food supplies are from your pantry or you’re paying a delivery boy triple his tip to get food to you.

I’m frugal, so I search my pantry. I find white beans. A white bean puree seems like a magical idea. Beans, olive oil, garlic, sea salt, and lemon. Plus, some vegetables as crudities. The perfect winter snack.

If you’re Paleo or carb-conscious, fear not. A snack-size (1/4 serving) is only 7 grams of net carbs. No insulin will be spiked. If you’re a calorie counter, it’s only 100 calories, but far more nutrient-dense than any food labeled ‘100 calories’. If you’re vegan, eat half of this and you’ll get 10 grams of protein.

But best of all, it tastes smooth, creamy and rich. Just what you want on a cold winter day.

Photo Credit: Dana James


  • 1 can organic white beans, drained and rinsed – try BioItalia
  • 1/4 cup EVOO
  • juice 1/2 lemon
  • 1 glove of garlic, chopped
  • dash sea salt
  • cayenne pepper, to serve


Comine all ingredients except cayenne pepper in blender. Puree for 45 seconds or until beans form a creamy texture.  Add more lemon juice or garlic as required.

Serve in a pretty bowl and sprinkle with cayenne pepper.