The bean cream cups with salami are very cute, scenic appetizers perfect especially for Christmas holidays, for New Year’s Eve, but I think they are suitable for any lunch or aperitif. They can be prepared in glass cups to clearly see the bean cream, or larger ones, or as I did in single-serving finger food cups. For this recipe, I used canned cannellini beans, hunter’s salami cut into cubes, and sliced white bread cut and toasted in a pan with extra virgin olive oil. With these quantities, you can prepare 8 small cups or 4 large ones. In my opinion, if you present them as an aperitif, they are perfect in small finger food cups. If you like bean recipes, you can also try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for preparing the bean cream cups with salami
- 14.1 oz canned cannellini beans
- 3.5 oz salami (hunter's)
- 1 slice white bread
- to taste vegetable broth
- 1 sprig rosemary
- 1 shallot
- to taste extra virgin olive oil
- to taste pepper
- to taste salt
Tools
- Pans
- Cutting Board
- Knife
- Teaspoons
- Immersion Blender
- Wooden Spoon
Steps for making the bean cream cups with salami
To prepare the bean cream cups with salami, start by taking a shallot, clean it well, then cut it into pieces and put it to cook in a pan with some extra virgin olive oil. Sauté it for a couple of minutes, then add a sprig of rosemary and drain the cannellini beans well from their liquid, then wash them well under running water. Add the beans to the pan and let them flavor well for a couple of minutes, stirring with a wooden spoon. In another pot, heat some vegetable broth; I made it with water and vegetable stock. Add a bit of broth to the beans just to cover them and cook over low heat for about 10 minutes. Stir the beans from time to time.
When the beans are ready, that is, soft, put them in the immersion blender cup, add some pepper, I didn’t add salt since I used the stock, and start blending everything well. You should obtain a thick but not too thick cream. If you see it is still too thick, add a little broth at a time until you get the perfect consistency. Then let it cool slightly. Meanwhile, cut the salami, I chose hunter’s salami, I cut it into slightly thick slices, then diced it. If you choose to make small cups, cut the cubes small; otherwise, leave them a bit larger. Then take some slices of white bread, I used one, cut it first into strips.
Then cut the strips and create cubes. Then put the bread cubes to brown for a couple of minutes with extra virgin olive oil in a pan, stirring them from time to time.
Start composing your cups or large glasses. Put the bean cream at the bottom, then the salami cubes and bread cubes on top. You can then decorate with a small piece of rosemary sprig.
The bean cups with salami are now ready to be served. Delicious!
Storage and Tips
I recommend serving and eating the cream cups immediately.
You can still store the bean cream in the refrigerator for 1 day in an airtight container.
If you don’t like salami, you can use pancetta or coppa.
