BUTTER BEANS, PAPRIKA & PIQUILLO PEPPERS
A simple recipe from Selin Kiazim of Oklava, taken from the chef's new cookbook.
Provided by Selin Kiazim
Categories Main Course
Time 35m
Number Of Ingredients 10
Steps:
- In a wide-based pan over a medium heat, caramelise the red onions in 75ml of the olive oil for 15 minutes or until they turn golden and soft. Add a little fine salt, the garlic and spices and continue to cook for 2-3 minutes. Add the tomato purée and cook for another minute.
- Add the butter beans and sherry vinegar and reduce the liquid by half over a medium heat.
- Turn the heat off. Add the Piquillo peppers and the remaining olive oil and season with sea salt flakes (kosher salt) to serve.
EASY BUTTER BEANS, PAPRIKA, AND PIQUILLO PEPPERS
This pantry-based canned bean recipe is packed full of flavor. Simply cook onions, garlic and spices, add butter beans, sherry vinegar, and piquillo peppers.
Provided by Selin Kiazim
Yield Serves 4
Number Of Ingredients 10
Steps:
- In a wide-based pan over a medium heat, caramelize the red onions in 5 Tbsp. of the olive oil for 15 minutes or until they turn golden and soft. Add a little fine salt, the garlic and spices and continue to cook for 2-3 minutes. Add the tomato purée and cook for another minute.
- Add the beans and sherry vinegar and reduce the liquid by half over a medium heat. Turn the heat off. Add the piquillo peppers and the remaining olive oil and season with salt to serve.
CREAMY WHITE BEAN SOUP WITH BACALAO AND PIQUILLO PEPPERS
Provided by Florence Fabricant
Categories soups and stews, appetizer
Time 1h45m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Place salt cod in a bowl, cover with cold water and refrigerate for 48 hours, changing water 7 times. Place beans in a bowl, and cover with cold water to a depth of 2 inches. Soak overnight.
- Melt duck fat or butter in a large saucepan. Add pancetta, onion and carrots, and saute over medium heat until golden. Drain beans and add them, then pour in the chicken stock. Tie sprig of thyme, 1 sprig parsley and 2 bay leaves together and add. Simmer, partly covered, about 40 minutes, skimming if necessary, until beans are tender. Remove from heat and cool to room temperature. Season to taste with salt, white pepper and Espelette pepper or paprika.
- Discard herb bundle. Remove 6 tablespoons beans and reserve. Place remaining contents of saucepan in a food processor or blender, puree, then pass through a fine strainer. Return to saucepan, add cream and reheat. Add vinegar and adjust seasonings as needed. Set aside until serving time.
- Drain salt cod, place in a saucepan and add milk, garlic and remaining bay leaves. Bring barely to a simmer and cook 7 minutes, until cooked through. Reserve milk.
- In a nonstick skillet, warm reserved beans over medium heat and crush with fork. Drain and break up salt cod and mix it with beans, along with piquillo peppers, 1/3 cup olive oil and leaves from remaining sprigs of parsley.
- Reheat soup and check seasonings. Thin with a little reserved milk if needed. Place a mound of bean and salt cod mixture in center of each of 8 soup plates. At table, pour soup from a pitcher or carafe into each bowl, and drizzle each with a little remaining olive oil.
Nutrition Facts : @context http, Calories 677, UnsaturatedFat 22 grams, Carbohydrate 49 grams, Fat 35 grams, Fiber 10 grams, Protein 42 grams, SaturatedFat 11 grams, Sodium 2568 milligrams, Sugar 11 grams, TransFat 0 grams
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