Tomatoes with Sicilian White Bean Purée

Tomatoes with Sicilian White Bean Purée Recipe
James Carrier
For a casual first course, Roxanne Chan tops fresh tomatoes with a savory bean mixture. Mash the beans into a chunky purée with a potato masher or pulse a few times in a food processor.


Makes 6 to 8 appetizer servings

Recipe from


Nutritional Information

Calories 104
Caloriesfromfat 41 %
Protein 4.7 g
Fat 4.8 g
Satfat 0.9 g
Carbohydrate 12 g
Fiber 3.7 g
Sodium 165 mg
Cholesterol 3 mg


2 tablespoons pine nuts
1 can (15 oz.) cannellini (white) beans, rinsed, drained, and mashed (see note above)
3 tablespoons chopped fresh basil leaves
2 tablespoons mayonnaise
2 tablespoons grated parmesan cheese
1 tablespoon lemon juice
1 tablespoon drained capers
1 tablespoon dried currants
1 tablespoon minced green onion (including green top)
1 clove garlic, peeled and minced
Salt and pepper
3 firm-ripe tomatoes (about 1 3/4 lbs. total), rinsed, cored, and sliced crosswise 1/4 inch thick


1. In a 6- to 8-inch frying pan over medium heat, stir pine nuts often until golden, 5 to 10 minutes.

2. In a bowl, mix mashed beans, basil, mayonnaise, parmesan, lemon juice, capers, currants, green onion, and garlic until well blended. Add salt and pepper to taste.

3. Arrange tomato slices, overlapping, on a platter. Spoon bean mixture down the center of tomatoes. Sprinkle with pine nuts.


Roxanne E. Chan, Albany, California,


June 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note