White Tepary Bean And Potato Purée Recipes

TEPARY BEAN SALAD

Steps:

• Make the vinaigrette: In a large bowl, combine vinegar, mustard, cumin, garlic and ½ teaspoon each salt and pepper; whisk to combine. Slowly drizzle in the oil, whisking constantly until smooth.
• Make the salad: Add white and brown tepary beans, red onion, corn, bell peppers, cilantro and jalapeño to the bowl with the vinaigrette; toss to coat, then season to taste with salt and pepper. Cover and refrigerate at least 1 hour (or up to a few days) before serving. Toss well to combine, and enjoy chilled or at room temperature.

TEPARY BEANS WITH CHILE-AGAVE GLAZE

Steps:

• Place the white and brown tepary beans in a large bowl. Add enough water to cover by 4 inches and let soak overnight at room temperature.
• Drain the soaked beans, discarding the liquid, and transfer the beans to a large pot with a tight-fitting lid. Add enough cool water to cover the beans by about 4 inches. Bring to a boil over high heat, then lower the heat, cover and simmer gently, stirring occasionally, until the beans are tender, about 1 1/2 to 2 hours. Reserve 1 cup of the bean cooking liquid, then drain the beans.
• In a large, deep skillet, heat the oil over medium. Add the onion and sauté until translucent, about 3 minutes. Add the cooked beans and the reserved bean cooking liquid, the agave and the chile powder. Cook, stirring occasionally, until the liquid has reduced to a glaze, about 10 minutes. Season with salt to taste. Divide among bowls, sprinkle with additional chile powder and top with oregano.

WHITE BEAN PURéE

Steps:

• 1. Soak the beans overnight. Or place beans in a pot, cover with cold water and bring to a boil over high heat; remove from heat and set aside, covered, for 1 hour.
• 2. Drain the beans; transfer to a 2-quart pot with the diced onion, celery, carrot, smashed garlic, bay leaf, thyme sprigs, 5 cups of broth, salt, and pepper to taste. Bring to a boil. Lower the heat; simmer until beans are very tender, about 90 minutes. If the mixture becomes dry, add some of the remaining broth.
• 3. Drain the beans; discard the thyme sprigs and bay leaf. Warm the beans in a pan over medium heat. Add the cream, thyme leaves, minced garlic, salt, and pepper. Let simmer. Cook until the cream is reduced and is almost dry on the beans, about 4 to 5 minutes.
• 4. Puree the beans in a food processor, adding a few drops of oil. Adjust seasonings.

WHITE TEPARY BEAN AND POTATO PURéE

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.