Sneaky Chef

Egg-Me-On Salad Sandwich (continued)

by Missy Chase Lapine

• 1 (15-ounce) can white beans* (Great Northern, navy, butter, or cannellini)
• 1 to 2 tablespoons water

*If you are starting with dry beans, soak 1 cup for an hour, then cook according to instructions.

Makes about 1 cup of puree

Rinse and drain the beans and put them into the bowl of your food processor. Add 1 tablespoon of the water, then pulse several times to puree, stopping occasionally to scrape the contents to the bottom. The goal is a smooth, but not wet, puree, about the consistency of peanut butter. If necessary, use a little more water, one teaspoonful at a time, to smooth-out the puree until there are no flecks of whole beans visible.

This recipe makes about 1 cup of puree; double it if you want to store another cup. It will keep in the refrigerator for up to 3 days, or you can freeze 1⁄4-cup portions in sealed plastic bags or small plastic containers.

Missy Chase Lapine is the former publisher of Eating Well magazine. A mother of two young daughters, she knows how picky kids can be—and she’s got the kitchen experiments to prove it! She is on the Culinary Arts facility of The New School, in New York City, and also gives cooking classes and coaching to busy families hoping to learn how to eat healthier. Her book, The Sneaky Chef, is published by Running Press.  Her next book The Sneaky Chef: How to Cheat on Your Man (In the Kitchen) will be out in April 2008. You can learn more about Missy at her website, www.thesneakychef.com

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