Mashed White Beans With Truffle Oil Recipes

GARLIC WHITE BEAN MASH IN A FLASH

Steps:

• Heat oil in pan over medium high, add garlic and sauté until fragrant.
• Add beans, stock and lemon zest.
• Simmer for 2 minutes, then use a fork or potato masher to mash.
• Season to taste with salt and pepper.

CREAMY WHITE BEANS WITH HERB OIL

Steps:

• Make the oil: In a food processor, combine chives, cilantro and basil, and pulse until finely chopped. Add olive oil, and pulse again until mixture is silky and emulsified. Transfer to a small bowl, stir in lemon juice and salt to taste. Set aside.
• Prepare the beans: In a 10-inch skillet, heat olive oil over medium-low heat. Add garlic and cook until translucent, about 1 minute. Add beans to the skillet and season with salt and pepper. Cook, stirring occasionally, until the flavors have melded, about 2 to 3 minutes. With the back of a spoon or spatula, smash about 1/3 to 1/2 cup of the beans and stir until they are incorporated into the rest of the bean mixture. A good portion of the remaining beans should maintain their structure.
• Add stock or water and bring to a gentle simmer. Cook until sauce becomes creamy and is reduced by about about half, about 1 to 2 minutes more. Smash additional beans and add a few more tablespoons of water, if needed, to reach desired consistency and stir again to combined.
• Transfer beans to a bowl and swirl with herb oil on top. Season with flaky salt, if desired.

MASHED WHITE BEANS

Steps:

• In a large skillet, heat oil over medium heat. Cook garlic, stirring often, until golden, about 1 minute.
• Add beans, sage, and 1 1/4 cups water. Cook, stirring often, until beans are hot and liquid thickens, about 4 minutes.
• Mash beans, leaving some whole. Season with salt and pepper.

FLASH-FRIED STEAK WITH WHITE BEAN MASH

Steps:

• First get on with the beans: put the 1/4 cup of olive oil in a saucepan add in the garlic and the lemon zest and warm through.
• Drain the beans and rinse under tap water, then add to the pan and warm through, stirring and squishing with a wide, flat spoon so that the beans go into a nubbly mush. Season, to taste. Some beans are saltier than others.
• Meanwhile, heat a teaspoon of oil in a large frying pan or skillet and cook the steaks on high for about 1 1/2 minutes a side and remove to warmed plates, sprinkling some salt, to taste, over them as you do so.
• Squeeze the lemon juice into the hot pan and let it bubble up with the meaty oil, then pour over the steaks. Serve immediately with the mash.

CRUSHED WHITE BEAN BRUSCHETTA WITH WHITE TRUFFLE OIL

Steps:

• In a large pot, combine the broth, beans, garlic, and bay leaf and bring to a boil. Lower the heat and simmer until the beans are tender, about 45 minutes.
• Season the beans, to taste, with salt and pepper. Cool in the liquid. Drain the beans, reserving the garlic cloves.
• Place the beans in a bowl and coarsely mash with a potato masher. Add 2 to 3 cloves of garlic and continue mashing. Mash in the olive oil, but keep the mixture fairly coarse. Season with salt and pepper. Stir in the scallions and parsley. Spoon into a serving bowl and drizzle with white truffle oil. Serve with a basket of crisp toasts and the bottle of truffle oil, for more drizzling.

TRUFFLED WHITE BEANS

Steps:

• Note: if you're buying metric, you want the 540 mL can of beans; you're aiming for about 2 cups of beans.
• In a medium saucepan over medium heat, cook diced bacon until crisp (it will take about 10 minutes or so).
• With a slotted spoon, remove bacon to drain on paper towels, but leave bacon fat in pan; raise heat to medium high.
• Add shallots and saute for one minute.
• Now add beans, thyme and lemon juice; stir.
• Cook until beans are warmed through, anywhere from two to four minutes.
• Return bacon to pan and season with salt and pepper.
• Stir in olive oil and truffle oil and remove from heat.
• Arrange spinach evenly over four plates and spoon warm bean mixture on top.

HARICOT BEAN & TRUFFLE MASH

Steps:

• Boil the potatoes in salted water until tender, about 15 mins. Drain, replace the lid on the pan, then shake to break the potatoes up a bit. Add the beans, cream, butter and 2 tbsp truffle oil, then mash together well. Season liberally with salt, pepper and a good pinch of grated nutmeg, and drizzle with the remaining truffle oil.

WHITE-BEAN PUREE WITH WHITE TRUFFLES

Steps:

• Cover the beans with water, and soak overnight. Or use the quick- soaking method: Cover the beans with water, bring to a boil, and boil 2 minutes. Remove from the heat, and set aside for 1 hour.
• Drain the beans and discard the soaking water. Place the beans, onion, sage, garlic and oil in soup kettle. Add fresh water to cover. Bring to a boil, lower the heat, and cook, covered, at a bare simmer until the beans are very soft, 40 minutes to 2 hours, depending on the age of the beans. Keep a teakettle of water simmering, and as the beans absorb the liquid, add more water, little by little. The beans should always be covered by liquid but never swimming in it.
• If fresh sage is used, remove the sprigs and discard. Place the beans and liquid in a food processor, and process until very smooth. If using fresh white truffle, scrape half into the puree, and continue processing until well blended. Serve the puree immediately, with the remaining truffle shaved over the surface. If using truffle paste, puree the entire amount with the beans just before serving.