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Recipes

White Bean Puree with Fried Shallots and Garlic, Crispy Chorizo, and Tomatoes

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Preparation: 15 minutes.
Cook time: 30 minutes.
Servings: 4 to 6 servings

Ingredients

White Bean Purée with Fried Shallots and Garlic

1 can (540 ml / 19 oz.) cannellini white beans

30 ml (2 tbsp) olive oil

1 shallot, thinly sliced

2 cloves garlic, germ removed, finely minced

125 ml (½ cup) water

30 ml (2 tbsp) tahini (sesame paste)

Juice of 1 lemon

½ tsp salt

Freshly ground pepper

Crispy Chorizo and Tomatoes

60 g (2 oz) chorizo, skin removed, sliced

15 ml (1 tbsp) olive oil

2.5 ml (½ tsp) smoked paprika

150 g (1/3 lb) La Diva cherry tomatoes

7.5 ml (½ tbsp) maple syrup

Salt and freshly ground pepper

To Serve

Chopped flat-leaf parsley

Grilled country or sourdough bread, or pita or naan

Preparation

White Bean Purée with Fried Shallots and Garlic

  1. Drain the beans in a colander set over a large bowl. Reserve 80 ml (⅓ cup) of the brine.
  2. In a large, wide-rimmed skillet over medium heat, heat the olive oil. Add the shallot and cook for 3 minutes, stirring often, until golden. Add the garlic, stir, and cook for 1 minute. Add the beans, reserved brine, and water. Season with salt and pepper. Cook on low heat for 10 to 15 minutes or until nearly all the liquid is absorbed.
  3. Transfer the mixture to a food processor. Puree the beans for 1 minute. Add the tahini, lemon juice, and salt. Continue blending until the purée is smooth. Taste and adjust seasoning if needed. Refrigerate until serving. The purée will firm up as it cools.

Crispy Chorizo and Tomatoes

  1. In a food processor, crumble the chorizo slices.
  2. In a small skillet over medium-high heat, fry the chorizo in olive oil for 3 minutes or until crispy. Add the paprika and cook for 30 seconds. Add the tomatoes and maple syrup. Season with salt and pepper. Simmer over low heat for 10 minutes, stirring occasionally, until the tomatoes are confit and their skins are wilted.
  3. Spread the white bean purée on a serving plate. Top with the crispy chorizo and tomato mixture. Sprinkle with chopped parsley. Serve with grilled country or sourdough bread, or pita or naan.
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