Mediterranean Bean Puree
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g beans, thick white (cannellini). dried
- 1 shallot (s)
- 2 cloves garlic)
- 2 tablespoon olive oil
- 1 shot white wine
- 0.5 liter ½ poultry stock
- 1 sprig thyme, rosemary and sage
- 1 sprig rosemary
- 1 sprig sage
- Sea salt and black pepper
Print Recipe
Pin Recipe Instructions
- Soak the beans overnight.
- The next day, drain the soaked beans in a colander. Finely chop the shallot and garlic and sauté in olive oil. Add the beans and deglaze with white wine. Top up with the poultry stock and add the herbs that have been stripped from the branches in a tea filter. Simmer over medium heat for 1-1.5 hours.
- When the beans are soft, remove the herbs and puree the beans with the blender. Then rub through a sieve.
- Season the puree with salt, pepper and olive oil.
- Goes wonderfully with fish or poultry.
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