Cream of dried beans with chard. I love dried beans, I'm a very ingredient in Sicilian cuisine and, ever since I was little, the BROAD BEANS has always been one of my favorite dishes. The dried beans are spread throughout the South Italy and one of the most traditional recipes of Puglia is precisely that of beans and chicory. In Puglia they eat the beans reduced to a thick puree accompanied by herbs or chicory. In Sicily, instead, prepare the same recipe but with the beets, that are less love of herbs and chicory, and that I personally prefer as taste because they make the dish more soft and delicate. It is a vegetarian and vegan recipe that you can find, along with many other, in section VEGAN RECIPES.
The puree is thick and dense, cooked just with a little celery and onion and seasoned with extra virgin olive oil (new oil even better) and freshly ground black pepper. The beets are simply Blanch. Is’ a dish easy to prepare. I served this cream of dried beans and beets in glass jars, a nice way to present a simple, traditional recipe, but when I eat at home cut the beets into small pieces and, instead of Blanch, the bake directly in the cream of Fava beans for five minutes. Is’ good food, healthy, cheap and decidedly ' comfortable '. I used to eat even from small, because the Fava Beans cream is sweet and creamy: I wonder if he'd even your children. And take a look also to all my RECIPES WITH BEANS, Fresh and dried. Have a good day!
250 grams of dried beans peeled:
a fresh onion or two shallots
a stalk of celery
extra virgin olive oil as required
salt and black pepper as required
1 bunch Swiss chard
Rinse dry beans thoroughly and repeatedly under running water. Clean the celery eliminating the filaments and cut into small pieces. Chopping onions. Put in a large saucepan dried beans, chopped onion, celery and two tablespoons of extra virgin olive oil. Cover with plenty of water (the beans absorb a lot of it and you will probably have to add a little bit gradually). Unsalted, because otherwise the beans harden in baking.
Bring to a boil, lower the heat, cover and cook until the beans will not begin to unravel in a cream. Stir often while cooking, because i legumes tend to stick to the bottom of the pot, and add sometimes lukewarm water if the beans aren't cooked yet seem.
When the puree will be ready and density that would, season with salt and drizzle with extra virgin olive oil and freshly ground black pepper.
Clean Swiss chard, wash and boil them in salted water for 5 minutes, then drain them carefully.
Serve the puree of beans completing the dish with boiled chard and season with a drizzle of extra virgin olive oil and a little' black pepper. Bon appétit!