I pulled some white bean puree from the freezer, along with a container of pulled pork, and then looked for a recipe with those two ingredients. Today we’re trying the first one, because I also had all of the other necessary ingredients, but there’s plenty of frozen bean puree so we can try the others as well some other time.
2 tablespoons olive oil
1 large onion, finely chopped
1 cloves garlic, minced
4 – 5 cups chicken broth
1 4-ounce can diced green chilies
1 teaspoon ground cumin
1 teaspoon oregano
dash of cayenne pepper
2 cups cooked shredded pork or chicken
3 cups white bean puree
salt and pepper to taste
Saute onion and garlic in the olive oil until cooked, then add all other ingredients and heat through.
This is what it actually turned out like. I thought that was pretty thick, and it looked more like gravy, so that first night I served it over mashed potatoes.
The next day for lunch I turned it into nachos.
And we had it again for dinner over rice instead of potatoes. We liked this version the best.
I also added more chicken broth to thin it down, and it made a delicious soup (see above). Moral of the story: when something doesn’t turn out the way you expect the first time, that’s okay; just keep experimenting!