On the legume ladder, the white bean does not score very high for me. This has everything to do with the soft structure and neutral taste of this bean. But that makes it very suitable for making white bean puree and I like that! And …
On the legume ladder, the white bean does not score very high for me. This has everything to do with the soft structure and neutral taste of this bean. But that makes it very suitable for making white bean puree and I like that! And also done so.
For this dish I made a white bean puree with garlic and olive oil and combined it with shallot and fried mushrooms that I deglazed with soy sauce. Some spicy stir-fried kale on top and finally my cashew nuts with sweet soy sauce and sriracha. Which are just as delicious to eat, but if you chop them you have a nice topping for dishes like this where you want to add something crunchy. Enjoy it!
So I don’t really have many more recipes with white beans. But many recipes with mushrooms!
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Drain the white beans, but do not rinse them. Mix them with the finely chopped garlic clove, 1 tablespoon of olive oil, pinch of salt and pepper in the food processor or blender. Turn this into a creamy puree in a few minutes. Warm up in a saucepan over medium heat just before serving. If necessary, add a knob of (vegetable) butter for an extra creamy white bean puree. Don’t forget to taste and add some salt and/or pepper if necessary.
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Heat a large frying pan and pour in a dash of olive oil. Saute the shallots for 5 minutes on medium heat with a small pinch of salt. After that, increase the heat and fry the mushrooms until they begin to wipe off moisture. Then deglaze with a dash of soy sauce (regarding 2 tablespoons) and fry for a while until the moisture evaporates. Then taste and season with black pepper.
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In addition, put a frying pan on the fire and fry the pieces of spring onion in a dash of olive oil for 2 minutes. Then add the kale (possibly in parts) together with the ginger powder, coriander seeds and a pinch of salt. Stir-fry over medium heat for a few minutes until the kale is slightly crispy.
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Divide the white bean puree over 4 plates and shovel the fried mushrooms with kale on top, alternately. Garnish with the chopped cashew nuts or my cashew nuts with sweet soy sauce and sriracha for even more power in your dish.
- With this recipe you can make a main course for 4 people.
- Preparation: 30 minutes
Recipe: Francesca, Photos: DeedyLicious