Puree of Shell Beans and Potato

By Martha Rose Shulman

Published September 24, 2009

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
1 hour
Rating
4(13)
Comments
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This puree of fresh shell beans and potato is inspired by a signature dish from Apulia, in southern Italy, that's made with dried, split fava beans and potato. The dish is traditionally served with cooked greens, but you can also offer it as a side dish or as an appetizer with bread. Use any type of bean for this. If you use scarlet runners, the puree will have a purple hue. In any event, it is best to serve the puree warm.

Featured in: Liberated From Their Pods, Shell Beans Shine in the Kitchen

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Ingredients

Yield:Serves 6

  • 1 pound shell beans, shelled (about 1 ¾ cups shelled)

  • 1 small onion, halved

  • 3 to 4 large garlic cloves (to taste), peeled and crushed

  • A bouquet garni made with a sprig each parsley and sage, and a bay leaf

  • Salt to taste

  • 1 russet potato, about 10 ounces, peeled and diced

  • About 6 tablespoons plus 1 teaspoon extra virgin olive oil

  • About ¼ cup broth from the beans (more to taste)

  • Freshly ground pepper

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

23 grams carbs; 244 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 6 grams fiber; 388 milligrams sodium; 6 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the beans, onion, garlic, bouquet garni and potato in a heavy saucepan or soup pot. Add enough water to cover by two inches. Add salt, and bring to a simmer. Cover and simmer 40 to 45 minutes, or until the beans and potato are tender. Taste and adjust salt. Remove and discard the onion and the bouquet garni. Drain though a strainer or colander set over a bowl.

  2. Step 2

    Add enough bean broth to get a moist puree, beginning with ¼ cup and adding more as needed, and stir again to incorporate. Taste, adjust salt and add freshly ground pepper. Heat gently in the pot, stirring, and drizzle a little more olive oil over the top. Serve warm.

Tip

  • Advance preparation: You can make this up to a day ahead, but it will stiffen. Save some of the bean broth for thinning out when you reheat.Martha Rose Shulman can be reached at martha-rose-shulman.com.

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4 out of 5
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This was very good but I confess I used a quart of water to turn it into soup, and pureed to whole lot except for the bay leaf. I also added some ham/chicken bullion to give it a boost.

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