Soak white beans in water for one hour and drain. Later cook them with fresh water, a little salt and chopped shallots. Depending on the consistency of the beans, this will take at least an hour.
Strain water – add whipped cream, olive oil and chopped garlic and mash everything together. Season with salt, pepper, a little cayenne pepper and the juice of a lemon.
While blending, add a little bit of clear soup or possibly water, because the whipped cream is not enough liquid.
The puree should have a slightly thick consistency. If you like, you can add a little bit of butter.
The bean puree is an ideal addition to:
– Roasted pork chops – Salmon fillets – Scampi fried in garlic – Bratwurst Also tasty: smear bean puree on toasted white bread or fill small cherry tomatoes with it.
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