First of all, mention that legumes are a very complete and healthy food. Nutritionists insist on the convenience of eating them 2 or 3 times a week and that is really easy to achieve due to the great variety that exists and how versatile they are when it comes to cooking.
There are many types and varieties of beans and it is very interesting to know which one is suitable for each preparation, if you want to know more about them at the end of the post I leave a link that will give you good information.
In this recipe the bean you choose should not be extraordinary because we are going to crush it, although it must have sufficient quality so that we have a silky texture. Normally for this elaboration I use them cooked, of boat. The base flavor of this cream is provided by the ham and vegetable broth that we will prepare separately and the mushroom stir fry with ham that is added at the end, so you just have to cook the beans briefly.
I do not have to convince myself, I love all legumes, but I have found that because of their appearance and taste this recipe is ideal to encourage them to try those who are not very fans of this product. Its aroma of ham does not matter much what the base is !! The result is a surprising, tasty, delicate and very colorful cream, for me it is a gourmet dish.
Ingredients for 2-3 dishes
- 500 ml approx. of vegetable stock
- 1 white ham bone
- Lean or low-fat ham daddies
- 400 gr. white beans (1 large boat)
- 2 cloves of garlic
- 1/2 medium spring onion
- The white part of a leek
- 1 chilli pepper
- Extra virgin olive oil
- 1 teaspoon cumin powder
- Ground black pepper
- Lettuce or arugula sprouts (optional)
- Fresh chives to garnish
Heat the vegetable stock and add the ham bone. Bring to a boil and let cook 5 minutes for the bone to release all its flavor.
In a pan with a little oil, brown a clove of rolled garlic and some slices of chilli pepper, then add the ham dice and then the canned mushrooms, sauté everything together 2 minutes and remove. If the mushrooms are natural wait 4 or 5 minutes until they are cooked.
Pour the bean canister over a strainer and pass a little water over them to remove the liquid from the can.
In a casserole sauté a clove of minced garlic, half a finely chopped scallion and the white part of the leek. When everything is well poached add the beans and cumin, stir and add half of the broth. Let it boil again and then turn off the heat.
Crush and add the rest of the broth until you get a thin but thick cream, the degree of thickness is to everyone’s taste.
We warm the reserved mushrooms a little.
On a plate (deep or flat depending on the texture we have achieved) we put a cream saucepan and in the center a spoonful of mushrooms and around the ham cubes. We finish with a little thinly chopped chives, green sprouts of lettuce or arugula and a drizzle of extra virgin oil.
With the help of Thermomix TM31:
Heat the vegetable stock and add the ham bone. bring to a boil and let cook 5 minutes for the bone to release all its flavor.
In a pan with a little oil brown a clove of rolled garlic, then add the canned mushrooms, sauté all together 2 minutes and remove. If the mushrooms are natural wait 4 or 5 minutes until they are cooked.
Chop the garlic, onion and leek 4 seconds Speed 4-5 or until small.
Add a tablespoon of olive oil and sauté 6 minutes Speed 1 Temperature Varoma.
Add the drained beans and half of the broth. Program 10 minutes Speed 2 Varoma temperature.
Crush 1 minute Progressive speed 8-10.
Check the texture and add broth and crush until the desired thickness is obtained.