Cream of dried beans and beets

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 macco di fave has always been one of my favorite dishes. The dried beans are spread throughout the South Italy and Puglia, For example, you eat reduced puree with herbs or chicory. In Sicily we prepare the cream dried broad beans with Swiss chard, that are less love of herbs and chicory, and that I personally prefer as taste because they make the dish more soft and delicate. 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. And’ a dish easy to prepare, naturally vegetarian and vegan. I have served this cream 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. And’ 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. Have a good day!

Ingredients for 4 people:

  • 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 thoroughly and dry beans 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 and you'll probably have to add a little’ via via). 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 mashed Fava beans by completing the dish with boiled beets and drizzle with a little olive oil and a little’ black pepper. Bon appétit!

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    4 comments

    Alberta Raghavan March 16, 2016 at 11:09

    Dear Ada, Surely you will receive many compliments for your recipes and you're accustomed. My though “worth more” and not because I'm conceited (or maybe you? MAh…), But why, While not a lover of cuisine, I found myself often to apply your simple recipes, If prepared just for me being widowed for the past couple of years, and replacing them to classical and dismissive slice of ham or small pieces of dough…
    The latter of dried beans attracts me a lot; I love the beans and I will do as soon as possible. Then I'll tell you definitely GOOD again.
    Hello!
    Alberta (84 year-old)

    Reply
    Ada Parisi March 16, 2016 at 11:20

    Hello Alberta, first of all welcome. You don't know how much pleasure I face your message. In the meantime why not many people tell me good’ or to come on site and tell me to have made my own recipe, and for me it is important to know that things they propose succeed well, that is pleasing. And then why to think I've helped change a piece of someone's life, even simply to replace the piece of dough with a soup, motivates me to keep. The cream dried broad beans, in particular, is one of the recipes I grew up with in Sicily and for me is of particular significance, both this version with Swiss chard, both ' macco di fave’ found on the blog. I'll be glad if you'll like it. I embrace you, ADA

    Reply
    Salt, sugar and cinnamon.. January 7, 2016 at 13:36

    It must be a delight! Then, If I understand correctly, the beans do not soak (like chickpeas or lentils, to say) and the puree do you alone, without blend…but do not remain the “skins”?

    Reply
    Ada Parisi January 7, 2016 at 13:38

    Hi dear! Then, the dried beans we use in Sicily (but I find them also in Rome and then you should have no problems) are always peeled:. I know that you often used unpeeled beans in Sardinia, and there is a mess because you have to soften and remove the Peel. However you should find at any supermarket those peeled:: no hassle and the puree do you alone!!! Will you let me know? I embrace you
    ADA

    Reply

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