White beans purée with prawns and rosemary
White beans purée is a refined dish with a delicate consistency,
excellent for those looking for an alternative to the classic legume soup.
600 gr White beans
16 Whole prawns
a.r. White onion
a.r. E.V.O. Oil
Soak the white beans in cold water for 12 hours.
Drain and rinse the beans from their liquid. Place them in a vacuum-packed bag
with the addition of a pinch of salt, a diced piece of celery, carrot and onion.
Put in the oven following the instructions in the chart below.
Chop the rosemary separately.
Meanwhile shell the prawns, keeping the tail attached as a decorative element.
Then put them in a tray with baking paper, season with a round of
E.V.O. oil and proceed with cooking following the chart.
Once cooked the beans extract them from the bag and let them cool down.
Proceed by blending the legumes to obtain a homogeneous cream.
Pour the cream into the dish, place four shrimp in a fan shape on the surface of
the cream, then complete the dish with a sprig of rosemary, a round of oil and a
pinch of pepper.
Respecting the rest and cooking time of the beans carefully,
will allow for a more digestible purée. Shelling the prawns, make a small
incision on the back to extract the thin intestine; this will avoid a bitter
aftertaste once cooked.
Recommended trays and grills