WHITE TEPARY BEAN AND POTATO PURéE
Tepary beans are very small beans native to the Southwest and Mexico. They are among the most drought-tolerant foods in the world - they would have to be, grown as they are during the extremely hot, dry summers in the Sonora desert and southern Arizona. A dietary staple of native American tribes in Arizona, they are very high in protein and have a low glycemic index. There are two varieties, brown and white. I'm using small white tepary beans here; regular small white navy beans can be substituted. The teparies have a particularly sweet, meaty flavor. The purée, which is in some ways like a white bean brandade, isn't a main dish, it is more of a comforting, high-protein stand-in for mashed potatoes. But it is substantial.
Provided by Martha Rose Shulman
Categories dinner, side dish
Time 2h15m
Yield Yield: Serves 6 to 8
Number Of Ingredients 10
Steps:
- Drain soaked beans and place in a large saucepan or Dutch oven with 1 quart water, the onion and crushed garlic cloves. Bring to a gentle boil, add bay leaf and thyme, cover, reduce heat and simmer 30 minutes. Add salt to taste and simmer another 30 minutes. Add potato and continue to simmer another 30 minutes to an hour, until beans and potatoes are very tender. Using tongs, remove onion, bay leaf and thyme sprigs.
- Set a large strainer over a bowl and drain beans and potato. Transfer to a food processor, add 1/2 cup of bean broth, and process until smooth and creamy. Taste and adjust salt. Add pepper if desired. Transfer to a wide bowl or an oven-proof serving dish. Thin out as desired with more broth. Serve hot or warm.
- For optional garnish, heat olive oil over medium heat in a small frying pan and add garlic and red pepper flakes. When garlic begins to sizzle and smell fragrant, 30 seconds to a minute, remove from heat and drizzle over beans.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 4 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 216 milligrams, Sugar 2 grams
SHELL BEANS AND POTATO RAGOUT WITH SWISS CHARD
One of my favorite ways to serve shell beans is to cook them in a small amount of liquid with other vegetables. Serve this comforting ragout in wide soup bowls with crusty bread.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 1h
Yield Serves six
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Fill a bowl with ice water. Stem the chard, setting aside the stems, and wash the leaves thoroughly in two changes of water. Wash the stems, trim away the ends and dice. Set aside. When the pot of water comes to a boil, salt generously and add the chard leaves. Blanch for one to two minutes, until tender but still bright, and transfer to the bowl of ice water. Drain, squeeze out excess water and chop coarsely. Set aside.
- Heat the olive oil in a large, heavy casserole or Dutch oven over medium heat. Add the onion. Cook, stirring, until it begins to soften, about two minutes, and add the diced chard stems. Cook, stirring often, for about two minutes, until the stems begin to soften, and add the garlic. Stir together for a minute, and add the beans, potatoes, water (just enough to cover everything) and bouquet garni. Bring to a simmer. Add salt to taste. Cover and simmer 40 to 45 minutes, until the beans are tender. Add the blanched chard, and simmer for another two to three minutes. Add pepper, and then taste and adjust salt. Remove the bouquet garni. Stir in the parsley and marjoram, and serve, passing Parmesan at the table for sprinkling.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 1001 milligrams, Sugar 2 grams
PUREE OF SHELL BEANS AND POTATO
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
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
REALLY CREAMY POTATO PURéE
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- On a parchment-lined sheet pan, arrange the potatoes in an even layer. Bake the potatoes until tender, about 45 minutes. Let the potatoes cool slightly until able to be handled but still hot. Peel the potatoes.
- Add one potato at a time to a ricer and rice the potatoes into a pot. Add the warm cream to the potatoes and some pieces of butter. Whisk until smooth. Continue to add most of the remaining butter, whisking piece by piece, reserving 1 to 2 tablespoons to finish. Season the potatoes with salt.
- Fill a small Dutch oven with hot water to warm it up. Dump the water and transfer the potatoes to the pot. Top with the remaining butter and garnish with chives.
POTATO BASIL PUREE
Steps:
- Bring a large pot of salted water to a rolling boil and fill a bowl with ice water. Add the basil leaves to the boiling water and cook for exactly 15 seconds. Remove the basil with a slotted spoon and immediately plunge the leaves into the ice water to set the bright green color. Drain and set aside.
- Peel the potatoes and cut them in quarters. Add the potatoes to the same pot of boiling water and return to a boil. Cook the potatoes for 20 to 25 minutes, until very tender. Drain well, return to the saucepan, and steam over low heat until any remaining water evaporates.
- In a small saucepan over medium heat, heat the half-and-half and Parmesan cheese until the cream simmers. Place the basil in a food processor fitted with the steel blade and puree. Add the hot cream mixture and process until smooth.
- With a handheld mixer with the beater attachment, beat the hot potatoes in the pot until they are broken up. Slowly add the hot basil cream, the salt, and pepper and beat until smooth. If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes. Pour into a serving bowl, sprinkle with extra Parmesan cheese, season to taste, and serve hot.
LIMA BEAN, POTATO, AND GARLIC PURéE WITH POTATO CRISPS
Categories Condiment/Spread Garlic Potato Side Lima Bean Healthy Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 5
Steps:
- In a large saucepan combine potatoes, peeled and cut into 1-inch pieces, and garlic with enough water to cover by 1 inch and simmer, covered, 8 minutes. Add lima beans and simmer 8 minutes more, or until potatoes are tender.
- Reserve about 3/4 cup cooking liquid. Drain mixture in colander and force through a food mill fitted with a medium disk into a bowl. Stir in butter, salt and pepper to taste, and enough reserved liquid to reach desired consistency. Purée, covered and chilled, 1 day.
- Serve purée topped with potato crisps.
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