Ingredients:

  • 2 large Red Bell Peppers (approx. 400 g / 14 oz), deseeded and roughly chopped
  • 4 cloves Garlic, smashed, skin left on
  • 2 Tbsp (30 ml) Extra Virgin Olive Oil, divided
  • ½ tsp (3 g) Kosher Salt
  • ¼ tsp (1 g) Freshly Cracked Black Pepper
  • 1 small Shallot (approx. 50 g / 1.7 oz), finely diced
  • 2 cans (400 g / 14 oz each) Cannellini Beans, rinsed and drained (reserve 2 Tbsp of the canning liquid)
  • 500 ml (2 cups) Low-Sodium Chicken or Vegetable Stock
  • 1 Tbsp (15 g) Tomato Paste
  • 1 Tbsp (15 g) Cashew Butter (or full-fat cream cheese / heavy cream)
  • ¼ tsp Dried Thyme or a small sprig of Fresh Thyme
  • Pinch of Cayenne Pepper (optional)
  • 1 Tbsp (15 ml) High-quality Extra Virgin Olive Oil, for drizzling
  • Fresh Basil or Chives (optional garnish)

Instructions:

  1. Roast the Vegetables: Preheat the oven to 200°C (400°F). Toss the chopped red peppers and garlic (in their skins) with 1 tablespoon of the olive oil, salt, and pepper on a baking sheet. Roast for 20–25 minutes until the peppers are soft and slightly caramelized. Remove and squeeze the roasted garlic out of its skin.
  2. Sauté the Aromatics: In a saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced shallot and cook gently for 4–5 minutes until translucent and soft.
  3. Build the Base: Stir in the tomato paste and thyme into the shallots, cooking for 1 minute until fragrant. Add the rinsed beans and stock. Bring the mixture to a gentle simmer.
  4. Combine and Simmer: Add the roasted peppers, the squeezed roasted garlic, and the pinch of cayenne (if using) to the saucepan. Simmer, uncovered, for 5–7 minutes to allow the flavors to marry.
  5. Achieve the Purée: Transfer the entire contents of the saucepan, along with the cashew butter (or cream), to a high-speed blender. Blend starting on low and gradually increasing the speed to the highest setting. Blend for 1–2 full minutes until the purée is completely smooth, warm, and steaming gently. We need zero discernible flecks or pieces.
  6. Adjust and Strain: Taste and adjust seasoning (salt, pepper). If the purée is too thick, add a splash more stock or the reserved bean liquid until the desired pouring consistency is achieved. For the absolute smoothest finish, pass the purée through a fine-mesh sieve.
  7. Serve: Ladle the warm purée into serving bowls. Drizzle with the finishing tablespoon of high-quality Extra Virgin Olive Oil just before serving.