Endive and Red Onions on White Bean Puree

Bean puree:
1 tablespoon olive or canola oil
1/2 onion, coarsely chopped
1 garlic clove, crushed
2 15-ounce cans cannellini beans, drained and rinsed
2/3 cup vegetable or chicken stock, or water
Salt and black pepper
2 tablespoons extra virgin olive oil
Juice of half a lemon

8 endives
2 tablespoons extra virgin olive oil
1/4 cup balsamic vinegar
2 red onions, peeled
1 tablespoon olive or canola oil

For the bean puree, heat the 1 tablespoon olive or canola oil in a saucepan and gently cook the onion until it is soft but not browned. Add the garlic, beans, stock or water, and seasoning.  Cook over medium heat for about 4 minutes.

Process the beans and their cooking liquid with the 2 tablespoons extra virgin olive oil and lemon juice, using a hand blender or food processor.  Taste and adjust the seasoning.

Halve each endive and lightly trim the bottoms, keeping the sections together.  Mix together the olive oil and vinegar, season with salt and pepper, then pour over the endive and onions and toss to coat.  Let stand for about 10 minutes.

Halve and then slice the red onions.  Heat 1 tablespoon olive or canola oil in skillet, then saute onions over low to medium-low heat until soft and well-browned.

Remove onions from skillet.  Add the endive halves to the skillet, and let brown on each side.  
Spoon the bean puree into a serving dish, reheating first if necessary.  Top with onions and endives.


Serves 4.

From A Change of Appetite by Diana Henry, with changes