The bean cream is an easy recipe accessible to everyone. A light version of white legumes puree, a hot soup rich in proteins, also good as bean broth.
SEASONALITY of #drybeans
– available all year round, in autumn the legumes of the new season are dried.
BROTH recipes
- Difficulty: Easy
- Cost: Economical
- Rest time: 18 Hours
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Autumn, Winter, and Spring
- Energy 97.53 (Kcal)
- Carbohydrates 14.58 (g) of which sugars 1.63 (g)
- Proteins 3.99 (g)
- Fat 3.01 (g) of which saturated 0.45 (g)of which unsaturated 0.11 (g)
- Fibers 3.43 (g)
- Sodium 173.67 (mg)
Indicative values for a portion of 258 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Bean Cream
canned beans can be used
- 7 oz dry beans (white, black, cannellini, borlotti)
- 4 cups water
- Half onion (about 2.5 oz)
- 1 carrot (or 2.8 oz of pumpkin)
- 1 stalk celery (about 3 oz)
- 1 potato
- 1 clove garlic (about 0.2 oz)
- to taste salt (aromatized green)
- to taste ground cinnamon (or turmeric or curry)
- to taste black pepper (freshly ground)
- to taste extra virgin olive oil
Tools
- Pressure Cooker 7 liters
- Immersion Blender
- Ladle
Bean Cream
Soaking the beans
The night before, soak the dry legumes, leaving them in cold water for a minimum of 18 hours, changing the water twice.
Prepare the vegetables
Wash, peel, and cut into large pieces the various vegetables: carrot, onion, celery. An optional clove of garlic or a potato can be added.
Cooking
Place the soaked and drained beans, prepared vegetables, and water in the pressure cooker. Close the cooker and cook for 30 minutes from the whistle, then turn off the heat and allow the cooker to release steam on its own.
If using a traditional pan, the cooking time should be 1 and a half hours.
Final preparation
If there is too much water, remove some and keep it for a possible later addition.
Once the vegetables are cooked and cooled, add salt and puree everything with the immersion blender.
How to serve the bean cream
Pour the hot bean velouté into a plate, garnish with some cinnamon (or turmeric) and freshly ground pepper, season with a drizzle of extra virgin olive oil.
How to serve the bean broth
Dilute the puree with water to make it more fluid, heat it, and add small pasta shapes, broken long pasta, or mischiato di Gragnano.
STORAGE of bean cream
The bean broth can be stored for up to 4 days in the refrigerator.
