Puree Of Shell Beans And Potato Recipes

PUREE OF SHELL BEANS AND POTATO

Puree of Shell Beans and Potato image

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

Ingredients

1 pound shell beans, shelled (about 1 3/4 cups shelled)
1 small onion, halved
3 to 4 large garlic cloves (to taste), peeled and crushed
A bouquet garni made with a sprig each parsley and sage, and a bay leaf
Salt to taste
1 russet potato, about 10 ounces, peeled and diced
About 6 tablespoons plus 1 teaspoon extra virgin olive oil
About 1/4 cup broth from the beans (more to taste)
Freshly ground pepper

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

SHELL BEANS AND POTATO RAGOUT WITH SWISS CHARD

Shell Beans and Potato Ragout With Swiss Chard image

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

Ingredients

1 1/2 pounds Swiss chard or red chard (1 large bunch or 2 medium bunches)
Salt to taste
2 tablespoons extra virgin olive oil
1/2 medium onion, sliced in half moons across the grain
2 large garlic cloves, minced
1 pound shell beans, such as cannelini, borlotti, or purple runners, shelled (about 1 3/4 cups shelled)
1 pound potatoes, preferably fingerlings or Yukon golds, cut in 1-inch pieces
3 1/2 to 4 cups water
A bouquet garni made with a sprig each thyme and parsley (or basil), a bay leaf and a Parmesan rind
Freshly ground pepper to taste
2 tablespoons chopped flat-leaf parsley
1 to 2 teaspoons fresh marjoram leaves (optional)
Freshly grated Parmesan for serving

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

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