The bean cream with Trevisano radicchio is the winter and Venetian version of the traditional radici e fasioi.
I often talk about pasta and beans, bean soup, bean velouté and even bean stew.
Often when I prepare the bean velouté ready to use it with cereals, or as a cream for dressing pasta, I make plenty and freeze it in jars.
So for this dish, I simply thawed a jar of velouté, added some fresh Treviso radicchio, seasoned it with oil, pepper, balsamic vinegar, and served it with a pre-cooked white corn polenta.
Here are some more recipes with beans:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Winter, Spring, Autumn, Winter and Spring
Ingredients for Bean Cream with Radicchio
- 18 oz dried borlotti beans
- 10.6 oz tomato purée (organic)
- to taste vegetable broth
- 1 pinch sea salt
- 1 pinch white pepper
- 3 tablespoons extra virgin olive oil
- 1 sprig aromatic herbs
- 2 leaves bay leaf
- 1 stalk Treviso radicchio, late variety
- 3.5 oz white corn flour
- 1 pinch sea salt
Steps for Bean Cream with Radicchio
The night before, in a large bowl because they increase in volume, soak the borlotti beans. In the morning, drain, rinse well, transfer to a pressure cooker, cover with water, add a bay leaf, do not add salt, close and cook for 20 minutes from the whistle, release the pressure.
Set aside 1/3 of the cooked beans, remove the bay leaf, place 350 gr. of beans in the blender, with the tomatoes, rosemary, sage, bouillon cube, salt, pepper, and add water to cover.
Blend, taste if it’s the right saltiness, add the whole beans, and cook for another 10 minutes.Pour the bean cream into a deep dish, preferably leaving some whole beans in the velouté.
Wash and chop the Treviso radicchio into pieces and pour over the warm velouté. Season with oil, salt, chopped rosemary, pepper, and a drizzle of balsamic vinegar.
Prepare a small cup of pre-cooked white corn polenta, following the package instructions. Serve immediately.
Tips and Storage
As I mentioned, you can freeze the bean cream and use it as needed. If instead, you have the complete dish with radicchio left over, you can store it in the refrigerator until the next day.
The polenta, however, can be stored for a couple of days in the refrigerator.
If you can’t find white corn flour, you can use yellow corn flour. If Treviso tardivo radicchio is unavailable, you can use another red or green radicchio (small radicchio or lamb’s lettuce).
If you can’t find white corn flour, you can use yellow corn flour. If Treviso tardivo radicchio is unavailable, you can use another red or green radicchio (small radicchio or lamb’s lettuce).
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Article and Photos: Copyright © All Rights Reserved Timoelenticchie by Daniela Boscariolo
