I really hope you’ve all had a marvellous October and are taking full advantage of the beautiful spring produce available at present!
Whilst I’ve noticed that produce such as asparagus, peas, artichokes and strawberries are particularly gorgeous right now I’ve been somewhat distracted (some might say consumed) in my little kitchen working with dried beans! These plants based proteins are packed full of fibre, B vitamins, iron and lots of other essential minerals that are so important for maintaining great health and are available to us all year round!
I’m excited to share with you this really simple puree recipe of Garlic White Beans. It’s not overly progressive or new, but it’s hearty, honest and very achievable both in a commercial kitchen and at home. This recipe can be altered and flavoured a many number of ways, it’s a fantastic base that can be served as an alternative to mash potato, it’s also a powder/gum free alternative that can be used to thicken up Level 4 purees that might be a little viscous whilst adding additional fortification & stabilisation to your puree.
Garlic White Bean Puree
- 1kg White beans
- 100gm Butter
- 4 to 6 cloves of garlic (as they say measure this with your heart)
- 2 sprigs of Rosemary
- Thin pouring cream or full cream milk for modification – amount will vary
- Salt & Pepper
- Rinse the white beans thoroughly discarding any undesirable bits and set aside in a pot to soak overnight.
- Once the beans have soaked remove any husk and undesirable looking beans that have floated their way to the top overnight. Drain the beans, place in a pot and cover with fresh water add in the garlic cloves, sprigs of Rosemary.
- Place on the stove and over a medium to high heat bring to a simmer, then reduce the temperature to low and cook until tender. This can take anywhere between 45 min to 1.5 hours, so keep checking regularly, occasionally stir gently, skim away foam and top up with additional water when and if required.
- When the beans are almost ready melt the butter in a saucepan and cook until nutty and brown.
- Once the beans are cooked and tender drain off the liquid (be sure to reserve this! It can be used as a stock and also helps to thicken soup) – discard the rosemary sprig.
- Place the beans into your Blixer with the nut-brown butter (alternatively you can use a food processor, stick blender or thermomix – whatever your modification tool of choice is) and Blix/Blend until smooth.
- At this point check the consistency of the puree using the IDDSI Spoon Tilt Test. Generally at this stage the bean puree will be too sticky for a Level 4 diet. Slowly pour in the milk or cream whilst Blixing/blending until the desired consistency is reached, then season with salt and pepper to taste.
If you wanted to create a vegan version of this recipe – simply switch the butter & milk/cream out for olive oil and the cooking liquid or vegetable stock. You could also add a touch of lemon juice to brighten it up a little. Instead of white beans what about a Mexican inspired black bean modification? Perhaps a Moroccan inspired Chickpea number with fire roast capsicum & pumpkin? Get creative & see what fun flavour profiles you can surprise and delight your residents with!