White Tepary Bean And Potato Purée Food
PUREE OF SHELL BEANS AND POTATO
This puree of fresh shell beans and potato is inspired by a signature dish from Apulia, in southern Italy, that's made with dried, split fava beans and potato. The dish is traditionally served with cooked greens, but you can also offer it as a side dish or as an appetizer with bread. Use any type of bean for this. If you use scarlet runners, the puree will have a purple hue. In any event, it is best to serve the puree warm.
Provided by Martha Rose Shulman
Categories dinner, lunch, one pot, soups and stews, appetizer, main course, side dish
Time 1h
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine the beans, onion, garlic, bouquet garni and potato in a heavy saucepan or soup pot. Add enough water to cover by two inches. Add salt, and bring to a simmer. Cover and simmer 40 to 45 minutes, or until the beans and potato are tender. Taste and adjust salt. Remove and discard the onion and the bouquet garni. Drain though a strainer or colander set over a bowl.
- Add enough bean broth to get a moist puree, beginning with 1/4 cup and adding more as needed, and stir again to incorporate. Taste, adjust salt and add freshly ground pepper. Heat gently in the pot, stirring, and drizzle a little more olive oil over the top. Serve warm.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 12 grams, Carbohydrate 18 grams, Fat 15 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 376 milligrams, Sugar 1 gram
WHITE TEPARY BEAN AND POTATO PURéE
Tepary beans are very small beans native to the Southwest and Mexico. They are among the most drought-tolerant foods in the world - they would have to be, grown as they are during the extremely hot, dry summers in the Sonora desert and southern Arizona. A dietary staple of native American tribes in Arizona, they are very high in protein and have a low glycemic index. There are two varieties, brown and white. I'm using small white tepary beans here; regular small white navy beans can be substituted. The teparies have a particularly sweet, meaty flavor. The purée, which is in some ways like a white bean brandade, isn't a main dish, it is more of a comforting, high-protein stand-in for mashed potatoes. But it is substantial.
Provided by Martha Rose Shulman
Categories dinner, side dish
Time 2h15m
Yield Yield: Serves 6 to 8
Number Of Ingredients 10
Steps:
- Drain soaked beans and place in a large saucepan or Dutch oven with 1 quart water, the onion and crushed garlic cloves. Bring to a gentle boil, add bay leaf and thyme, cover, reduce heat and simmer 30 minutes. Add salt to taste and simmer another 30 minutes. Add potato and continue to simmer another 30 minutes to an hour, until beans and potatoes are very tender. Using tongs, remove onion, bay leaf and thyme sprigs.
- Set a large strainer over a bowl and drain beans and potato. Transfer to a food processor, add 1/2 cup of bean broth, and process until smooth and creamy. Taste and adjust salt. Add pepper if desired. Transfer to a wide bowl or an oven-proof serving dish. Thin out as desired with more broth. Serve hot or warm.
- For optional garnish, heat olive oil over medium heat in a small frying pan and add garlic and red pepper flakes. When garlic begins to sizzle and smell fragrant, 30 seconds to a minute, remove from heat and drizzle over beans.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 4 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 216 milligrams, Sugar 2 grams
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