I'm making the pork shoulder with crispy skin, Matilda, maple, and garlic for New Years dinner. I intended to serve Tuscan white beans with sage, garlic, and olive oil with it, but overcooked the white beans. My instinct is to make a bean puree with the overcooked beans and serve them with salt and olive oil with the pork. Any other ideas? Favorite ways to make pureed beans?
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