The crown bean and zucchini cream is a first course or single dish that combines simplicity, taste, and lightness. Perfect to enjoy at any time, this cream is naturally velvety thanks to the crown beans, without the need for cream or dairy derivatives. Its smooth and enveloping consistency appeals to those looking for a light comfort food and those seeking a creative alternative for lunch or dinner.
Dried tomatoes and zucchini add color, flavor, and delicacy, creating a perfect contrast with the beans. Served with a few toasted croutons, this cream becomes a truly complete dish, elegant yet simple to prepare.
Versatility is one of its strengths: you can enjoy it as it is, or use it as a dressing for small pasta tubes or mixed pasta, creating an even richer and more scenic first course.
Besides the taste, the crown bean cream is also very practical. The preparation is quick, requires a few easily available ingredients, and the cream keeps well even if prepared in advance. Perfect for those who want to plan the week’s meals.
READ F.A.Q. AND TIPS AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Vegetarian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 7.8 oz beans (crown variety)
- 1 zucchini (medium)
- 2 sun-dried tomatoes in oil
- 1 tbsp extra virgin olive oil
- salt
- pepper
- to taste water (or vegetable broth)
Tools
- Immersion Blender
- Mandoline
Steps
Wash, trim, and slice the zucchini into thin rings (or julienne); drain and pat dry the sun-dried tomatoes and cut them into pieces. Lightly oil the pan and stew the vegetables over medium heat, adding a little water (or vegetable broth) if necessary.
After about 5 minutes, the zucchini should be tender and not browned. Add the drained and rinsed beans (set some aside for garnishing the dish); let them season for a couple of minutes or so, always adding a little water (or vegetable broth), salt and then turn off the heat.
Blend everything with the immersion blender and then plate with a generous sprinkle of freshly ground pepper, the reserved beans, and a chopped sun-dried tomato.
Tips
Blend for a long time to get a shiny and smooth cream.
Toast croutons at the last moment to maintain crunchiness.
FAQ (Questions and Answers)
Can I prepare it in advance?
Yes, it keeps in the fridge for up to 2 days. Heat gently over low heat, adding a little water if necessary.
Can I replace the zucchini?
You can use yellow zucchini or another soft vegetable like squash or potato.
Can I turn it into a pasta first course?
Yes, just slightly dilute the cream with pasta cooking water and toss with small pasta tubes or mixed pasta.
