Puree Of Shell Beans And Potato Recipes

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PUREE OF SHELL BEANS AND POTATO



Puree of Shell Beans and Potato image

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

1 pound shell beans, shelled (about 1 3/4 cups shelled)
1 small onion, halved
3 to 4 large garlic cloves (to taste), peeled and crushed
A bouquet garni made with a sprig each parsley and sage, and a bay leaf
Salt to taste
1 russet potato, about 10 ounces, peeled and diced
About 6 tablespoons plus 1 teaspoon extra virgin olive oil
About 1/4 cup broth from the beans (more to taste)
Freshly ground pepper

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

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