There is no kitchen law that states that legumes can only be eaten in hot stews, stews or soups. Nor that it says that, when cold, they are only valid for salads or spreads. They are preconceptions that you feel free to leave behind as soon as you start using beans, chickpeas or lentils in other types of dishes, such as cold creams.
If, on the one hand, gazpacho, salmorejo, ajoblanco or vichyssoise work and are universally accepted, and on the other hand, hummus or legume salads whistle, why do we give up using these in liquid version? Well mashed legumes can give a cold cream a very tasty smooth texture, and if you add enough broth or water, they are neither doughy nor heavy. In addition, they form a soft mattress so that all kinds of flavors lie on it, both dissolved in the cream itself and as a garnish.
More advantages: the little work they give, a giant point in favor in times of summer laziness. If you use cooked legumes, preparing these creams does not require much more effort than opening a jar and mashing. Doing them yourself is not a drama either: just put them in water, add the vegetables you want, cook until tender, let cool and stop with the blender.
My recipe for today opts -surprise- for the way of the drones, which at the end of the course we are not for culinary bragging either. Combine the white bean with some ingredients that accompany it in the very traditional paved -tomato, onion, green pepper, olives-, but since it was the Basque Lands that saw me born, I also add piparra to increase the intensity. Cream cheese or mascarpone is totally dispensable if you go for dairy, but for me it adds an extra creamy interesting sweetness. For a 100% vegan version, I might substitute a tablespoon of pasta or almond butter.
All these ingredients together produce a fresh, easy soup for all audiences, nothing classic but very recognizable in its combination of flavors. As always, the ingredients can be adapted to the preferences of each one: if they do not put the onion, green pepper or olives, strip pickles, capers or any other pickle, and if you want to add some chicha, the fish in salting such as anchovies, sardines, salmon or herring are great for this cream. If cold creams ask for a lighter texture -more cup than plate-, you can also add a little more vegetable broth.
For people with a brain the size of a bean.
- About 500 g of cooked white beans (if they are canned, they do not need to be washed)
- 700 ml of vegetable broth
- 1 tablespoon mascarpone or cream cheese (optional)
- 8 cherry tomatoes
- 1/4 of red onion
- 1/4 of green pepper
- 4 pickled green chillies (piparras)
- 8 pitted gordal olives (or 12 normal)
- White vinegar
- Extra virgin olive oil
- Chop the green pepper and julienne the red onion. Put them in a small bowl, wet them with a good stream of white vinegar, cover them with water and leave them to lose strength for a minimum of 15 minutes.
- Chop the olives and piparras, put them in another bowl and cover them with oil.
- Blend the beans with the cheese if using. Add the vegetable broth, a couple of tablespoons of the liquid from the piparras and salt, and blend again until a homogeneous cream is left. If the mixer or the robot that we have is not very powerful, it can then be passed through the Chinese to obtain a finer texture. Put in the fridge and let it cool down.
- Remove the cream and, if necessary, correct the density by adding more broth or water (it should not be too thick). Also correct the salt and vinegar: it should have a slight acid point.
- Mix the onion, the pepper and the tomatoes cut in half with the olives and the piparras and their oil.
- Serve the cream cold with the vegetables as a garnish on top.
If you make this recipe, share the result on your social networks with the hashtag #RecetasComidista. And if it goes wrong, complain to the Chef’s Ombudsman by sending an email to firstname.lastname@example.org.