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White bean cream

updated

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Ingredients for 2 servings:

  • 200 g beans, white, dried
  • 1 garlic clove(s)
  • 2 carrots
  • 1 bell pepper
  • 1 small onion(s)
  • 100 ml garlic oil
  • 1 small lemon(s)
  • 1 chili pepper(s)
  • Salt

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 13 hours 25 minutes

vegan, gluten-free, lactose-free

Soak the beans overnight in a liter of unsalted water and cook them with a clove of garlic for 60 minutes the next day. Finely chop the carrots, bell peppers, onion, and chili. Cook the carrots and bell peppers in a separate pot until soft. Remove the garlic clove and drain the bean water. Rinse again. Sauté the beans, carrots, and onion in a large pan with a little garlic oil and then let cool. Blend the vegetables with the remaining garlic oil, lemon juice, and chili until smooth. Season with salt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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