White Bean Pomegranate Purée
2 cups soft cooked White Navy Beans
1 cup unsweetened Pomegranate Juice
2 Tbsp pomegranate molasses (concentrate)
salt and pepper to taste
1-2 cloves finely minced garlic
Purée ingredients together to a smooth paste. Serve as a dip or on crostini with fresh pomegranate seeds and olive oil.
Courtesy of chef Karen Peters.