* Exported from MasterCook *
French Brandade of Haricot Bean
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dried haricot beans -- (about 1/2 pound) picked over and rinsed
6 tablespoons extra-virgin olive oil
1 1/4 cups whole milk
2 tablespoons fresh lemon juice
1 1/2 teaspoons salt
3/4 teaspoon finely ground white pepper
1 tablespoon freshly grated bottarga -- or 4 salted anchovy fillets (optional), rinsed and chopped
Place the beans in a medium-size saucepan and cover with water by
4-inches. Turn the heat to high, bring to a boil, and continue to boil
until very tender, about 1 hour. Drain, saving 1/2 cup of the cooking
liquid.
Transfer the beans to a food processor and process for 15 seconds. With
the machine running, slowly pour in the olive oil and milk in a steady
stream through the feed tube until the mixture is thickened. Stir in the
lemon juice. The consistency should be like that of hummus. Season with
salt and white pepper. Check the consistency and add 1/4 cup of cooking
liquid or more if necessary to make the mixture a little thinner than
hummus. Correct the seasonings. Stir in 2 teaspoons of the bottarga or 2
anchovy fillets, if using.
Transfer to a serving platter or shallow bowl and sprinkle the top with
the remaining 1 teaspoon of bottarga or 2 anchovy fillets.
Makes 3 cups (12 one-quarter cup servings)
AuthorNote: The famous brandade de morue, salt cod whipped to a cream,
which is usually associated with Nimes in southern France, is the
inspiration behind this "poor man's" brandade made with beans, lad
brandade de haricots. In Marseilles, they like to sprinkle 'poutarge',
that is, bottarga, salted and pressed dried tuna roe, on top and eat it
with toast points. When I have leftovers or when I make a double recipe, I
spread the bean brandade over a canape for a nice passed appetizer at a
party. Don't forget to garnish the canape with a quarter of a black olive
or a piece of walnut.
Cuisine:
"French"
Source:
"Little Foods of the Mediterranean by Clifford A. Wright, 2003"
S(Formatted by Chupa Babi):
"Aug 2012"
Yield:
"3 cups"
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Per Serving (excluding unknown items): 138 Calories; 8g Fat (51.2%
calories from fat); 5g Protein; 12g Carbohydrate; 4g Dietary Fiber; 3mg
Cholesterol; 281mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 1 1/2 Fat.
Nutr. Assoc. : 3092 0 0 0 0 1630 22
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