White Bean Puree With White Truffles Recipes

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WHITE-BEAN PUREE WITH WHITE TRUFFLES



White-Bean Puree With White Truffles image

Provided by Nancy Harmon Jenkins

Categories     dinner, soups and stews, appetizer

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 6

1 pound dried white beans, preferably cannelini or navy beans
1 medium onion, halved
1 sprig fresh sage, or 1 teaspoon crumbled dried sage leaves (do not use powdered sage)
1 clove garlic
1/4 cup extra-virgin olive oil
1/2 ounce white truffle or 2 tablespoons white truffle paste

Steps:

  • Cover the beans with water, and soak overnight. Or use the quick- soaking method: Cover the beans with water, bring to a boil, and boil 2 minutes. Remove from the heat, and set aside for 1 hour.
  • Drain the beans and discard the soaking water. Place the beans, onion, sage, garlic and oil in soup kettle. Add fresh water to cover. Bring to a boil, lower the heat, and cook, covered, at a bare simmer until the beans are very soft, 40 minutes to 2 hours, depending on the age of the beans. Keep a teakettle of water simmering, and as the beans absorb the liquid, add more water, little by little. The beans should always be covered by liquid but never swimming in it.
  • If fresh sage is used, remove the sprigs and discard. Place the beans and liquid in a food processor, and process until very smooth. If using fresh white truffle, scrape half into the puree, and continue processing until well blended. Serve the puree immediately, with the remaining truffle shaved over the surface. If using truffle paste, puree the entire amount with the beans just before serving.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 8 grams, Fiber 11 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 4 milligrams, Sugar 3 grams

MASHED WHITE BEANS WITH TRUFFLE OIL



Mashed White Beans with Truffle Oil image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 11

1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh thyme
1/2 teaspoon dried red pepper flakes
1/4 cup fresh lemon juice
Salt and freshly ground black pepper to taste
2 ounces white truffle oil
1 pound dried Great Northern, navy, pea or other white beans
2 quarts chicken stock
2 teaspoons salt
1/3 cup olive oil
2 tablespoons chopped garlic

Steps:

  • Sort the beans to make sure they are free of stones or other debris. Rinse, then cover with cold water, refrigerate, and soak overnight.
  • The next day, drain the beans, place them in large pot, and cover with the stock. Bring to a boil, then lower the heat and simmer the beans for 2 hours, or until they are soft, tender and yield to pressure when squeezed between your finger tips.
  • Add the salt only in the final 15 minutes of cooking since the addition of salt earlier in the cooking process will result in tough beans.
  • Pour the beans in to the bowl of a food processor. Begin to pulse the beans along with any of the stock that may have remained from cooking. Add all the remaining ingredients except the truffle oil and pulse together with the warm bean puree. Taste and adjust the seasoning with additional salt and add freshly ground pepper if needed. Return the bean puree to a pot set over low heat or a double boiler to keep warm. Serve each portion of puree with a drizzle of truffle oil.

CRUSHED WHITE BEAN BRUSCHETTA WITH WHITE TRUFFLE OIL



Crushed White Bean Bruschetta with White Truffle Oil image

Provided by Food Network

Categories     appetizer

Time 1h7m

Yield 6 servings

Number Of Ingredients 10

4 cups chicken broth
2/3 cup dried great Northern beans, soaked overnight
3 cloves garlic
1 bay leaf
Kosher salt and freshly ground white pepper
3 tablespoons extra-virgin olive oil
3 tablespoons thinly sliced scallions
1 tablespoon chopped flat-leaf parsley
White truffle oil, as needed
1 loaf bread, such as ciabatta or baguette, sliced and lightly toasted

Steps:

  • In a large pot, combine the broth, beans, garlic, and bay leaf and bring to a boil. Lower the heat and simmer until the beans are tender, about 45 minutes.
  • Season the beans, to taste, with salt and pepper. Cool in the liquid. Drain the beans, reserving the garlic cloves.
  • Place the beans in a bowl and coarsely mash with a potato masher. Add 2 to 3 cloves of garlic and continue mashing. Mash in the olive oil, but keep the mixture fairly coarse. Season with salt and pepper. Stir in the scallions and parsley. Spoon into a serving bowl and drizzle with white truffle oil. Serve with a basket of crisp toasts and the bottle of truffle oil, for more drizzling.

WHITE BEAN PURéE



White Bean Purée image

Categories     Condiment/Spread     Food Processor     Bean     Side     Legume     Parade     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 3 cups

Number Of Ingredients 10

1 1/2 cups dry Great Northern beans
1 onion, cut into 1/4-inch dice
1 rib of celery, cut into 1/4-inch dice
1 carrot, cut into 1/4-inch dice
2 cloves of garlic (1 smashed and 1 minced) and 1 bay leaf
2 sprigs fresh thyme plus 1 teaspoon thyme leaves
6 cups chicken broth
Coarse salt and pepper, to taste
1/3 cup heavy cream
Few drops extra-virgin olive oil

Steps:

  • 1. Soak the beans overnight. Or place beans in a pot, cover with cold water and bring to a boil over high heat; remove from heat and set aside, covered, for 1 hour.
  • 2. Drain the beans; transfer to a 2-quart pot with the diced onion, celery, carrot, smashed garlic, bay leaf, thyme sprigs, 5 cups of broth, salt, and pepper to taste. Bring to a boil. Lower the heat; simmer until beans are very tender, about 90 minutes. If the mixture becomes dry, add some of the remaining broth.
  • 3. Drain the beans; discard the thyme sprigs and bay leaf. Warm the beans in a pan over medium heat. Add the cream, thyme leaves, minced garlic, salt, and pepper. Let simmer. Cook until the cream is reduced and is almost dry on the beans, about 4 to 5 minutes.
  • 4. Puree the beans in a food processor, adding a few drops of oil. Adjust seasonings.

WHITE BEAN PURéE



White Bean Purée image

Yield Makes 3 1/2 cups

Number Of Ingredients 7

1 tablespoon olive oil
1/4 cup chopped bacon
1/2 carrot, finely chopped
1/2 cup chopped onion
1 tablespoon chopped fresh rosemary or 2 teaspoons dried
3 15-ounce cans cannellini (white kidney beans), rinsed, drained
1 cup canned low-salt chicken broth

Steps:

  • Heat oil in heavy large saucepan over medium-high heat. Add bacon; sauté until brown, about 3 minutes. Reduce heat to low. Add carrot, onion and rosemary; sauté until vegetables are tender, about 5 minutes. Increase heat to high. Add cannellini and broth; bring to boil. Reduce heat to low; cook until almost all liquid is absorbed, stirring often, about 20 minutes. Puree mixture in processor. Return to saucepan. Season with salt and pepper.

TRUFFLED WHITE BEANS



Truffled White Beans image

Taken from the January 8/03 issue of The Toronto Star; posted on behalf of a request for truffle oil recipes.

Provided by Lennie

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

4 slices bacon, diced
2 shallots, minced
1 (19 ounce) can white beans, drained and rinsed (such as navy beans or cannellini beans)
2 teaspoons minced fresh thyme
2 lemons, juice of
salt
fresh ground black pepper
2 tablespoons olive oil
1 teaspoon truffle oil
4 cups Baby Spinach

Steps:

  • Note: if you're buying metric, you want the 540 mL can of beans; you're aiming for about 2 cups of beans.
  • In a medium saucepan over medium heat, cook diced bacon until crisp (it will take about 10 minutes or so).
  • With a slotted spoon, remove bacon to drain on paper towels, but leave bacon fat in pan; raise heat to medium high.
  • Add shallots and saute for one minute.
  • Now add beans, thyme and lemon juice; stir.
  • Cook until beans are warmed through, anywhere from two to four minutes.
  • Return bacon to pan and season with salt and pepper.
  • Stir in olive oil and truffle oil and remove from heat.
  • Arrange spinach evenly over four plates and spoon warm bean mixture on top.

HERB-CRUSTED RACK OF LAMB WITH WHITE BEAN PURéE



Herb-crusted rack of lamb with white bean purée image

Show off your cooking skills with this restaurant-style cut of lamb served on a butter bean mash

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 16

50g fresh white breadcrumb or white bread, torn into small pieces
2 tbsp roughly chopped parsley
2 tbsp thyme leaf
2 tbsp rosemary leaves, picked from sprigs
zest 1 lemon
25g grated parmesan
2 tbsp olive oil , plus extra for drizzling
2 x 8-bone racks of lamb , well trimmed (see 'Try', below)
2 tbsp Dijon mustard
250g spinach leaves
400g can butter bean , drained and rinsed
1 garlic clove , chopped
6 anchovy fillets
large rosemary sprig, leaves chopped
juice ½ lemon
8 tbsp extra-virgin olive oil , the best quality you can afford

Steps:

  • Heat oven to 200C/180C fan/gas 6. Tip the breadcrumbs, herbs, zest and Parmesan into a food processor with 1 tbsp of the oil and some seasoning. Blitz until everything is finely chopped.
  • Heat the remaining oil in an ovenproof frying pan. Season the lamb, then brown it well on all sides and turn off the heat. Turn the racks so that they are fat-side up, and brush liberally with the mustard (Step 1, above). Pack over the herb crust (Step 2), drizzle with a bit more oil, and roast for 25 mins until the crust is golden and the lamb is cooked - this will produce lamb that is pink in the middle but cooked all the way through. If you like your lamb rarer, roast for only 20 mins; if you like it more done, give it 5 mins more. Put the lamb on a board to rest.
  • While the lamb is cooking, blitz the beans with the garlic, anchovies, rosemary, lemon juice, some seasoning and 7 tbsp olive oil (or enough to make it a smooth purée. Tip into a saucepan to gently heat.
  • Wilt the spinach in the remaining olive oil in another frying pan. Once the lamb has rested, carefully carve it into chops (Step 3), trying to keep the crust intact. Divide the warm bean purée between 4 plates, add a small mound of spinach, then arrange 3 lamb chops on top of each portion. Sprinkle with stray crumbs and drizzle with a little olive oil.

Nutrition Facts : Calories 709 calories, Fat 49 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 2.2 milligram of sodium

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