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Cannellini bean purée with pickled mushrooms and pitta croutons
Cannellini bean purée with pickled mushrooms and pitta croutons

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We hope you got benefit from reading it, now let’s go back to cannellini bean purée with pickled mushrooms and pitta croutons recipe. You can have cannellini bean purée with pickled mushrooms and pitta croutons using 19 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to cook Cannellini bean purée with pickled mushrooms and pitta croutons:
  1. Get 250 g cannellini beans cans
  2. Get 50 g tahini
  3. Use 100 ml olive oil
  4. You need 1 garlic clove, crushed
  5. You need 2 tbsp lemon juice
  6. Prepare 3 tbsp sunflower oil
  7. Provide 2 pitta breads, torn into 3cm pieces (120g)
  8. Get salt and white pepper
  9. You need 1 tbsp chopped parsley, to garnish
  10. Provide Pickled mushrooms
  11. Take 2 tbsp caster sugar
  12. You need 160 ml cider vinegar
  13. Prepare 1 tbsp brown miso
  14. Prepare 80 g button mushrooms, washed, dried and cut into 5mm slices
  15. Take 1/2 medium red onion, very thinly sliced into pinwheels (60g)
  16. Take 1/2 tsp black peppercorns
  17. Use 1/2 tsp red peppercorns
  18. Prepare 1/2 tsp allspice berries (pimento)
  19. Take 3 bay leaves
Instructions to make Cannellini bean purée with pickled mushrooms and pitta croutons:
  1. Prepare pickle day before. Place sugar, vinegar, miso and 180ml water in a medium saucepan with one 1 teaspoon of salt. Bring to boil, pour into heatproof, non-reactive bowl containing the mushrooms, onion, both types of peppercorn, allspice and bay leaves. Leave to cool, cover and refrigerate overnight.
  2. Drain the beans, put in a food processor, along with the tahini, 4 tablespoons of the olive oil, the garlic, lemon juice, 3/4 teaspoons of salt and 1/2 teaspoon of white pepper. Blitz well until a very smooth paste has formed and set aside. Once ready to serve, add a little cooking liquid if you need to get a soft and fluffy consistency.
  3. Pour the remaining 40ml of olive oil and all of the sunflower oil into a frying pan and place on a high heat. When hot, add the pitta and fry for about 3 minutes, shaking the pan from time to time until golden and crisp all over. Transfer to a colander lined with kitchen paper sprinkle with a pink of salt

Be the first to rate & review! Season with salt and pepper, to taste, then process to a smooth, soft purée. Add a little more water, if necessary. Cannellini beans, also known as White Kidney Beans, are very popular in Italian cuisine and commonly used in soup, pasta, and side dishes. They were initially grown in Argentina by Italian immigrants who later brought them to Italy.

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