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Why is it working
- Dipping raw garlic into lemon juice prevents harder garlic flavors from forming and the dip -alium is given the aroma instead of spicy bite.
- The cooked white beans processing a small amount of beans cooking fluid results in a super smooth sauce without diluting the beans.
- A simple, holey, Puttanesca-wasted stew wears a bright couple with a tomato sauce for the earthly wealth of bean sauce.
Even if we do not welcome a personal dinner or cocktail parties these days, we can still make delicious, ventricular sauce and appetizers for snacking. If you have a lot of dried legumes in your chamber then this super smooth white bean sauce is a great way to place it pot for good usefulness.
For this sauce, we simply keep the cooked white beans with a small cooking liquid, garlic and lemon juice before flowing into a healthy amount of virgin olive oil to form a smooth puree. To alleviate the coarse bite of raw garlic, we immerse them in a lemon juice of a grated clove before processing the beans. As we found with ours Tahini sauce with garlic and lemonCombining lemon juice and processed raw garlic prevents stricter garlic flavors, allowing the garlic to add a finer aroma to sauce rather than a spicy bite that floods the beans.
The dive is paired with a shiny and confident Puttanesca-baked cherry tomato salad, which plays the wealth of the beans. The cherry tomatoes are baked with a little olive oil until their skin is wrinkled and divided, then throws with urgent black olives, anchovies, fresh parsley and a healthy pinch of red pepper flakes. Fruit juices and droplets from fried tomatoes form a sweet and bitter dressing without need additional oil or vinegar.
Both bean sauce and roasted tomato salads last for a few days in the refrigerator, so you can give it a healthy snack, light table lunch or zoom happy hour appetizer.
May 2020
This light creamy bean sauce is the final snack
Cooking method
(Keep on the screen awake)
To the tomato salad:
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1 pound cherry tomatoes (about 1 pint; 450 g)
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1 tablespoon (15 ml) virgin extra olive oil
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Kosher salt And freshly ground black pepper
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1/2 ounce leaf leaves (1 loosely packed cup; 15 g), roughly chopped
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1/4 cup (50 g) Pited black olivesuch as niçoise, architecthem or kalamata
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1 oil -packed anchella fillet (5 g), minced (optional)
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Pinch red pepper flakesGochugaru (Korean Chile Powder) or Aleppo Bors
For white bean sauce:
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1 tablespoon plus 1 teaspoon (20 ml) fresh lemon juice -from 1 whole citron
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1 medium garlic clove (5 g)
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2 cup (425 g) cooked dry white beanslowered or 1 (15 ounces; 425 g) can Low sodium-white beans, lowered and rinsed (See the comment)
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1 tablespoon (15 ml) beansthe Cooked dry beansPlus more is needed (see comment when using a canned bean)
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1/4 cup (60 ml) virgin extra olive oil
To serve:
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1 loaf rustic breadthick sliced, sieved with olive oil and bake until fierce or heated the pita bread
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To the tomato salad: Set the baking rack to the middle position and heat the oven to 220 ° C 425 ° F. In a 10 -inch stainless steel pan or a small, eighth or quarter flat pan, combine the tomato with olive oil, lightly season with salt and pepper, and shake the pan to evenly coat the tomato with oil. Place it in the oven and bake until the tomato skin only starts to shrink and spread for 20-25 minutes. Set aside to cool for at least 10 minutes.
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Place the tomatoes and all the fruit juices that accumulate in the baking sheet (or frying) into a medium bowl with parsley, olives, anchor and red pepper flakes. Carefully mix with a spoon, season with salt and pepper and set aside (the salad can be covered and left at room temperature for up to 2 hours or cooled in airtight container for up to 2 days).
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For white bean sauce: While the tomatoes are roasted, place the lemon juice in a small bowl. With a microplan, grate the garlic gently and add it to the lemon juice immediately (you can use the garlic press as an alternative or gently cut the garlic with a knife). Set aside for 10 minutes.
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In the food processing bowl, combine the beans, the beans and the garlic-lemon juice mixture. Develop the beans and, if necessary, with the rubber spatula, approx. Scrubbed for 1 minute on the side of the food processor bowl with a rubber spatula if necessary. By running the food processor, it flows slowly in the olive oil and continue processing until the mixture is very smooth, approx. 3 minutes longer. Season with salt and pepper to taste and adjust the consistency if necessary with the additional beans cooking liquid. The bean sauce can be immediately served or cooled in airtight container for up to 1 week.
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To serve: Place the bean sauce in the large, wide -sized bowl and use the big spoon back to spread the beans' sauce side and remain good in the middle. Spoon tomato salad in the middle of the well. Serve with bread.
Special equipment
Rimed quarter baking sheet or 10 -inch stainless steel pan, cuisine
Note
Cooked dried beans (and cooking fluid) have a much better taste and texture than canned beans, so it is very recommended to use them in this recipe if possible.
If you use a canned bean, replace the beans cooking liquid with 1 tablespoon (15 ml) with hot water and add more to the desired consistency. The canned bean will not be as smoothly purée as cooked dried beans, but the use of hot water promotes smoother texture.
Make-Head and Storage
The white bean sauce can be cooled in airtight container for up to 1 week. The tomato salad can be cooled in airtight container for up to 2 days. Before serving, you bring both to room temperature.