White Bean Puree

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Cristina Ferrare


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2 cups fresh white beans, or 2-15-ounce cans of white beans, drained and rinsed

3/4 teaspoon kosher salt plus more for sprinkling

Cracked pepper

1 scallion, chopped

3 tablespoons fresh lemon juice

1/4 cup plus 1 tablespoon extra-virgin olive oil

2 sprigs fresh thyme, leaves pulled off

5 fresh basil leaves

6 lemons wedges fro garnish

1 baguette, cut into 16 1/4-inch slices

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