The bean cream is a savory, no-cook mousse that is very easy to make and packed with flavor.
Ready in minutes, it can be used as a spread on bruschetta, canapés, or to fill sandwiches, wraps, with raw vegetables, etc. and will delight your taste buds, perfect as an appetizer or a vegetarian main dish.
Read on to find out how to make the bean cream with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 1
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 8.5 oz cannellini beans (already cooked)
- Half leek
- lemon juice (from half a lemon)
- hot paprika
- extra virgin olive oil
- salt
Preparation of the Bean Cream
Drain the beans in a colander and rinse them under cold running water to thoroughly remove the preserving liquid.
Place them in a bowl, setting aside a tablespoon, and add the leek cut into rings.Add the strained juice of half a lemon, three tablespoons of extra virgin olive oil, a pinch of paprika, and adjust with salt.
Blend everything with an immersion blender until you obtain a smooth and homogeneous cream.Place the bean cream in a bowl and, when serving, garnish it with the whole beans set aside, a bit of paprika, and some leek rings.
Notes
Also visit the collection of recipes Savory Filling Mousses, with many easy-to-make, tasty, and very delicious ideas: find it directly by clicking HERE.
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Questions and Answers
How and for how long can the bean cream be stored?
It can be stored in the refrigerator well covered with cling film directly on the surface of the cream for up to three days.
