From one of my favorite cookbooks to look at: Truly Italian by Ursula Ferrigno. The photography in this vegetarian cookbook is absolutely gorgeous. I always serve this white bean purée with sautéed greens, as the author suggests, and some type of starch. It's a delicious and satisfying light supper, and leftover purée can be spread on toasted crusty bread for a gourmet snack!
1 15-oz. can white beans, rinsed and drained
2 cloves garlic, peeled and crushed
4 T. extra-virgin olive oil plus extra for serving
2 t. fresh oregano, leaves only
2 T. freshly squeezed lemon juice
grated zest of 1 lemon
salt and freshly ground black pepper
1 oz. pitted kalamata olives, halved
Heat the beans gently in a medium saucepan. Add the garlic, olive oil, oregano, lemon juice, lemon zest, salt to taste, and pepper to taste. Mash the beans in the pan with a potato masher. If the mixture is too dry, add a little more olive oil.
When everything is mashed and mixed and the right texture, and it's warmed through, serve with sautéed greens and the starch of your choice. On your fork, take some greens, add a little bean purée with a piece of olive, and bite into Italian loveliness! Serves 2, but doubles easily.