Tag Archives: white bean

Rustic Leek and White Bean Soup with Rosemary

25 Jan Leek & White Bean Soup

They are busy harvesting leeks at the moment where we walk the dog in the morning. I like leeks, they have a milder flavour than onions and they don’t make you cry when you chop them.

Leeks are one of those vegetables that have a strong supporting role in many dishes but hardly ever get to play the lead. Seeing fields full of row after row of them made me think about making them shine.

Leeks and white beans have an affinity. They have a history of working together in such classics as Cassoulet and Tuscan White Bean Soup. Rosemary is often found hanging around in the background with these two, completing the love triangle and it is flowering beautifully at the moment. Shall I stop with the film metaphors now and get on with the recipe?

Rustic Leek & White Bean Soup with Rosemary

Serves 4, Vegan, gluten free

  • Prep time: 10 mins Cooking time 20 mins
    • 2 tbsp olive oil
    • 2 sticks celery, finely sliced
    • 3 leeks, trimmed, halved lengthways, rinsed and sliced
    • 2 cloves garlic, finely chopped
    • 1 tbsp finely chopped fresh rosemary leaves
    • 2 tsp finely chopped fresh thyme leaves
    • 1 tin/jar (400 gr) cooked white beans, drained & rinsed
    • about 500 ml veg stock
    • salt & black pepper
    • a handful of fresh parsley, chopped

    Heat the oil in a large pan over a medium heat. Cook the leeks, celery, rosemary and thyme with a pinch of salt for about 4 minutes until softened but not browned. Then add the garlic and cook for a further 2 minutes.

    Blend half of the drained beans with splash of stock or water to a smooth puree. Add the pureed beans to the pan and stir to combine.  Pour in the veg stock and bring to the boil, stirring to dissolve the beans.

    Add in the whole beans, lower the heat to a simmer, season with salt & black pepper and cook  for about 10 minutes. Stir in the fresh parsley and taste. Adjust seasoning as necessary.

    Buen Provecho!!

    As promised here are some more pictures of our visit to the beautiful Alcazaba in Malaga. This is the view from the outside with the amphitheatre in the foreground.

    Inside is a study in  exquisite Moorish archways…..

    Leading through to hidden doorways and secluded patios………….

    Elaborately tiled ceilings…

    And floors….

    There are more pictures to follow on my next post…..

     

Butter Bean Puree with Stuffed Roasted Peppers

7 Jan

It’s all about the Butter Bean Puree. You can serve it with whatever you like. Think about a mix between hummus & mashed potato and you’re almost there. It is comfort food heaven for me. The beans are pureed with roasted garlic, lemon juice, olive oil & rosemary and served hot, like a beany, garlicky mash. They are the perfect accompaniment to any Italian, Spanish, Greek or Middle Eastern dish. Or just eat it on its own from the bowl with a big spoon….

Butter Bean Puree with Stuffed Roasted Peppers

serves 2 vegetarian

  • 1 jar/can butter beans, rinsed well (about 400 gr)
  • 3 or 4 cloves garlic, unpeeled
  • a small sprig fresh rosemary, chopped, (about 1/2 tsp)
  • the juice of 1/2 a lemon, maybe more
  • about 4 tbsp extra virgin olive oil
  • salt & black pepper
  • 2 large red peppers
  • some leftover risotto/couscous/quinoa whatever you have
  • about 50 gr crumbled feta
  • 1/2 tsp dried oregano
  • some breadcrumbs
  • olive oil & rosemary to garnish

Preheat the oven to 200 degrees. Slice the tops off of the peppers, cut out the seeds and pull out any white membrane. Stuff the peppers with the risotto (or whatever you are using), top with the crumbled feta and sprinkle with oregano. Put the peppers in a foil lined baking tin with the unpeeled garlic cloves. Sprinkle the breadcrumbs over the feta and drizzle the tops & garlic with olive oil. Bake the peppers in the preheated oven for 35 – 40 minutes but take the garlic cloves out after 15 minutes. 

Put the rinsed beans, lemon juice and rosemary in a bowl then squeeze the roasted garlic out of their skins into the bowl as well. Drizzle with 1 or 2 tbsp of extra virgin olive oil and blend with a stick blender or in a food processor. Drizzle in the rest of the oil while blending until you have reached a kind of sticky mashed potato consistency. Season well with salt & black pepper, taste and add more lemon juice if you want. Add more olive oil if you want it more liquidy. Heat the bean puree in a pan and serve drizzled with olive oil & a sprig of rosemary garnish.

Or serve alongside the stuffed roasted peppers…

This Butter Bean Puree is quicker, easier and, dare I say it, more delicious than mashed potato. A really great side dish to do when entertaining, or just for yourself, you may not want to share it…!

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