White Bean Puree with Broccolini and Hazelnuts

[Guest guest]

White Bean Puree with Broccolini and Hazelnuts

 

 

1 1/2 cups dried white beans (cannelini -OR- lima)

4 cups water

juice of 1 lemon

sea salt and black pepper

1/3 cup olive oil

3 bunches broccolini, trimmed, blanched and refreshed in cold water

1/2 cup toasted hazelnuts, skinned, chopped coarsely (optional)

8 teaspoons coarsely chopped flat-leaf parsley

8 teaspoons of reduced balsamic

 

 

1. Place beans in the pressure cooker with the water. Seal pressure

cooker and bring to pressure over a high heat. Once pressure is

reached turn heat down to medium and set pressure cooker on high

pressure for 15 minutes. Remove from heat and de-pressurise. Drain beans.

 

Alternatively, soak beans overnight in cold water. The following day

boil for 40 minutes or until tender; drain.

 

2. Blend or process beans with half of the lemon juice, salt and

pepper and 1/4 cup of the olive oil until smooth. Taste for seasoning

adding more lemon juice, salt and pepper as necessary. Thin with a

little more of the olive oil if desired.

 

3. Heat grill plate and char grill broccolini. Season to taste; set aside.

 

4. To serve drizzle remaining olive oil and reduced balsamic over

puree; sprinkle with the hazelnuts and parsley. Serve with broccolini

to dip into the puree.

 

 

Serves 4.