White Bean Purée with Sun-Dried Tomatoes

Ingredients

• 1 cup great northern beans dried
• 2 tablespoons parsley fresh chopped
• 1 tablespoon rosemary leaves fresh chopped
• 0.8 teaspoon pepper black
• 1.5 teaspoons juice of lemon fresh
• 4 servings lemon wedges 
• 1 cup sun-dried olives drained
• 4 tablespoons olive oil extra virgin extra-virgin divided
• 0.5 small onion quartered
• 4 servings wholewheat pita breads toasted
• 0.3 teaspoon pepper dried red crushed
• 8 inch rosemary leaves fresh
• 1.5 teaspoons salt 
• 1.5 tablespoons shallots chopped
• 0.5 cup water boiling ()

Equipment

• bowl
• sauce pan

Directions

1. Place beans in medium saucepan.
2. Add enough cold water to cover beans by 3 inches.
3. Let stand overnight.
4. Drain beans well. Return to saucepan.
5. Add 4 cups water, onion, and rosemary sprigs. Bring to boil; reduce heat to low, cover, and simmer until beans are soft, about 1 hour 45 minutes. Discard rosemary sprigs.
6. Drain beans and onion; cool to room temperature.
7. Using on/off turns, puree drained beans and onion, sun-dried tomatoes, shallots, and chopped rosemary in processor until smooth, stopping occasionally to scrape down sides of bowl.
8. Add 3 tablespoons oil, lemon juice, salt, pepper, and crushed red pepper. Puree until blended. With machine running, gradually add 1/2 cup boiling water. Thin with more water by tablespoonfuls if necessary. (Can be made 2 days ahead. Cover and refrigerate.)
9. Transfer white bean puree to wide shallow bowl; drizzle with remaining 1 tablespoon oil and sprinkle with parsley.
10. Garnish with lemon wedges.
11. Serve with toasted pita triangles.