I am in loooove with these, and the recipe is so dead simple. White beans are a very rich source of dietary fiber, folate, Vitamin K, protein and complex carbohydrates, and are loaded with minerals like potassium, phosphorous, magnesium and calcium. They cook up very quickly, and can be transformed into pates, burgers, soups and dips. They really are the powerhouse of the legume family! I don’t really measure when I’m cooking, going by taste and texture as I blend everything together, but for your sake, here it goes!
What You’ll Need…
2 cups pre-soaked white butter beans, (soak them overnight and thoroughly rinse before using)
salt
1/4 cup of chicken stock (or more depending on desired consistency)
1 Tbsp Olive Oil
1/4 tsp sambal sauce (hot chili sauce)
2 teaspoons of japanese rice vinegar (it’s a “softer” vinegar, and you could also use lemon juice)
salt and pepper to taste
Fresh chopped cilantro for the garnish
Cook the beans over high heat in double the amount of water, and add enough salt so that the water tastes like tears. Cook for about 40-50 minutes or until soft. Remove from the heat, drain away any excess water, and let them cool enough to handle. Put them into a blender with the rest of the ingredients and blend on high until they form a pretty smooth consistency, (you’re not making baby food though, so don’t over do it!). I prefer mine to have a slightly granular consistency. It’s really up to you. Check the taste and add more acidity or seasoning if you feel it needs it.
You can add a couple of tablespoons of these to your dishes for some added fiber/minerals/protein, and the taste is divine. They are fairly high in complex carbohydrates however, so don’t overdo it if you are restricting your carbs. A little goes a long way.
