Ingredients
1
cup dried Great Northern beans
1/2
small onion, quartered
2
4-inch-long fresh rosemary sprigs
1
cup drained oil-packed sun-dried tomatoes
1
1/2 tbsp chopped shallots
1
tbsp chopped fresh rosemary leaves
4
tbsp extra-virgin olive oil, divided
1
1/2 tsp fresh lemon juice
3/4
tsp ground black pepper
1/4
tsp dried crushed red pepper
1/2
cup (or more) boiling water
2
tbsp chopped fresh parsley
Directions
1.
Place beans in medium saucepan. Add enough cold water to cover beans by 3 inches. Let stand overnight.
2.
Drain beans well. Return to saucepan. 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. Drain beans and onion; cool to room temperature.
3.
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. 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.)
4.
Transfer white bean puree to wide shallow bowl; drizzle with remaining 1 tablespoon oil and sprinkle with parsley. Garnish with lemon wedges. Serve with toasted pita triangles.
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