08/28/2026
A Gatehouse Recipe: Judion White Butter Bean + Rosemary Summer Purée
Silken beans, warm olive oil, and fragrant rosemary come together in a soft, luminous spread. Earthy, bright, and elegant. Meant for slow afternoons, shared bread, and a glass of chilled natural wine.
Ingredients
2 cups Belazu Judion white butter beans, drained and rinsed
3–4 tbsp Kosterina Everyday Extra Virgin Olive Oil, plus more for finishing
2–3 large garlic cloves, gently sautéed or roasted
1 small shallot, finely chopped and softened
1–2 tsp fresh rosemary, finely chopped
Zest of 1 lemon
1–2 tbsp fresh lemon juice
Bella Cucina Calendula and Chive Aromatic Salt
Freshly cracked black pepper from Burlap and Barrel
2–4 tbsp warm water or light vegetable stock
To Prepare
In a shallow pan over low heat, warm the olive oil. Add the shallot and cook gently until soft and translucent. Stir in the garlic and rosemary, allowing the aromatics to bloom without browning.
Add the beans and a splash of warm water or stock. Let everything warm through, allowing the flavors to soften and settle.
Transfer to a food processor or blend by hand. Purée until smooth, adding more liquid as needed to achieve a soft, spoonable texture.
Fold in the lemon zest and juice. Season with Bella Cucina Calendula and Chive Aromatic Salt and Burlap and Barrel black pepper, adjusting until bright and balanced.
To Serve
Spoon onto a shallow dish, creating soft swells with the back of a spoon. Finish with a generous drizzle of olive oil, a scattering of lemon zest, and fresh rosemary.
Serve warm or at room temperature with grilled bread, seasonal vegetables, or alongside a simple cheese board.
Keep it simple. Let the beans lead. This dish relishes in the richness of simple ingredients.
