Butter Bean Purée with Sun-Dried Tomato Herb Oil
Source: Adam Timney, Starbelly
Recipe Type: Appetizers and Sides | Seasons: Autumn, Spring, Summer, Winter
Serves 2 to 3
INGREDIENTS
Butter Bean Purée
2 cups dried Butter beans 1 clove smashed garlic
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
Salt
Tomato Herb Oil
1 jar Juliet tomato and herb spice mix from Everything Under the Sun
½ ounce dried peppers (optional)
¼ cup apple cider vinegar
½ cup extra-virgin olive oil
Salt and pepper
Moroccan-style lamb sausage (optional)
PREPARATION
1. Place the beans in a large heavy-bottomed pot and cover with three times their volume of water. Let them soak for 8 hours or overnight (optional). With fresh beans from the farmers market, you can skip this step, but the cooking will take a little longer.
2. Drain and rinse the beans. Pour them back into the pot and cover with fresh water, with about an inch of water above the beans. Place a lid on the pot and bring the water to a boil. Turn the heat down to a simmer and cook for 45 to 60 minutes or until tender, stirring a few times in between to prevent sticking.
3. While the beans are cooking, prepare the tomato and pepper blend: add the vinegar to the jar and top it off with boiling water. Cover and let the mixture steep for 30 minutes to absorb the juices. Empty the jar into a bowl, toss with the olive oil, season to taste, and reserve.
4. After the beans are cooked, let them cool to room temperature in the cooking liquid.
5. Strain 2 cups of beans and place them in the food processor. Purée with the garlic, oil, lemon juice and salt. Adjust seasoning to your desire; I like mine a bit on the tangy side.
6. If you are using the sausages, heat a grill pan or skillet over high heat. Add the sausages and cook until there are dark brown sear marks on one side; flip and repeat.
7. Spoon the bean purée onto each serving plate and top with the tomato herb oil. If you are using the sausages, place them on top. If not, serve the purée with bread, crackers, or crudité.
Photo by Colin Price/Good Eggs.
