LOST ITALIAN: North Dakota White Bean Puree easy to ready in a pinch
April 22, 2015 - accent chair
FARGO — “I wish we knew some farmers who grow dry succulent beans,” we pronounced to Tony as we were entertainment a print fire for this week featuring a versatile plate we call North Dakota White Bean Puree. we knew from a knowledge with final summer’s Banquet in a Field that North Dakota is a heading writer of dry succulent beans, with varieties including pinto, black and dim and light red kidney beans, navy and good northern, and we wanted to know some-more about these crops.
Ask and we shall receive. Just a few hours later, a immature plantation integrate from Alice, N.D., came to Sarello’s for dinner, and before they left they extended an invitation to Tony to have a family revisit their farm, where they grow a accumulation of crops including — we guessed it — dry succulent beans.
I most squealed with pleasure when Tony common this with me since we’ve also been invited behind to chair a food and menu cabinet for a 2015 Banquet in a Field, that will take place during Peterson Farms Seed on Aug. 4. Once again, we will underline roughly a dozen appetizers desirous by North Dakota’s heading crops, that embody dry succulent beans, soybeans, corn, sugarine beets, flax, canola, durum, open wheat, sunflowers, barley and potatoes. This year we’d like to tell a story of these crops, following any all a approach from seed to banquet, and a some-more farmers we know, a better.
We’ll be contrast a whole horde of new recipes for this event, and this white bean puree could be a really clever contender. For this recipe, Tony used one can of good northern beans; navy or cannellini beans would also work well. Other reduction are garlic, additional pure olive oil, lemon juice, dejected red peppers flakes, uninformed thyme or parsley, salt, peppers and paprika for a garnish. Aside from a uninformed herbs, this recipe facilities reduction that are common cupboard staples, creation it a ideal plate to prepared in a pinch.
Great northern beans are an glorious source of fiber, iron, potassium and protein, and adding them to your diet on a unchanging basement might urge digestion and revoke your risk of heart illness and diabetes. They are tiny and delicate, with a mild, eccentric season and somewhat grainy hardness that interpret good for this puree.
We adore a flexibility of beans in general, and this white bean puree in particular, that is inexpensive and easy to make, packaged with flavor, and can be done several days in advance. We mostly suffer it atop crostini with a dollop of zucchini relish, as a seasoning on sandwiches or as a drop with robust crackers. It also creates a smashing side plate to offer with beef or seafood, and for an superb display Tony will emanate a bottom with a puree, that is afterwards surfaced with grilled steak, salmon or, in this case, parched scallops.
All you’ll need to make a white bean puree are a reduction and a food processor. Everything though a uninformed spices and paprika goes into a food processor, and within about 5 mins from start to finish you’ll have a plate prepared to serve. Any leftovers can be stored in a fridge for adult to a week.
We demeanour brazen to exploring North Dakota’s cultivation in larger abyss this year, and we’ll be certain to share any new recipes with we along a way.
North Dakota White Bean Puree
Makes about 2 cups
- 1 15-ounce can good northern beans (navy or cannellini also work)
- 2 cloves garlic, roughly chopped
- 3 tablespoons additional pure olive oil — haven 1 tablespoon for garnish
- 1½ tablespoons lemon juice
- ½ teaspoon dejected red peppers flakes (optional)
- 1 teaspoon kosher salt
- ½ teaspoon creatively belligerent black pepper
- 1½ teaspoons uninformed thyme leaves or finely chopped parsley
- ½ teaspoon paprika
- Extra pure olive oil
Place all reduction in a food processor, solely a uninformed spices and paprika, and brew for about 2 to 3 mins until well-spoken in texture. If a reduction is too thick, we can supplement 1 tablespoon of H2O and brew again for a few seconds.
Once a puree is ready, place in a portion play and ornament a tip with uninformed thyme leaves or chopped parsley, paprika and a drizzle of additional pure olive oil. Can be served immediately though even improved if refrigerated for during slightest dual hour before serving.
Store in fridge for adult to one week.
- As a widespread atop crostini and in a sandwich
- As a starch-substitute with beef and seafood — for an superb display place a puree underneath scallops, beef and fish.
“Home With a Lost Italian” is a weekly mainstay created by Sarah Nasello featuring recipes by her husband, Tony Nasello. The integrate owns Sarello’s grill in Moorhead and lives in Fargo with their 10-year-old son, Giovanni. Readers can strech them during dine//thelostitalian.areavoices.com.