Beans Pepper Cream
⏳ Time
10 hours
🥕 Ingredients
9
🍽️ Servings
4
Description
This cream is best enjoyed with toasted bread and some juicy vegetables (such as leafy greens, cucumbers, or tomatoes) as it can be a bit dry. This cream does not require meat in a sandwich.
Ingredients
- White Beans - ½ cup
- Canned Corn - ⅓ can
- Orange Bell Peppers - 1 piece
- Olive Oil - 1 tablespoon
- Mild Chili Spice - ⅓ teaspoon
- Dijon Mustard - 1 teaspoon
- Sugar - 1 teaspoon
- Salt - to taste
- Bay leaf - 1 piece
Step by Step guide
Step 1
Prepare the boiled beans: soak overnight in cold water (or for 4 hours), periodically replacing the water if possible. Place in fresh water, bring to a boil. Drain the water and refill with fresh water (in a ratio of 1:3). Bring to a boil and leave on high heat for 10 minutes. Then reduce the heat and cook for another 3-4 hours. Do not add salt while cooking.
Step 2
At the end of cooking, add salt, a little sugar, and the bay leaf. Let it boil. Cool down. Drain the broth.
Step 3
If you don't have time to cook, you can use canned beans (not in tomato sauce). Drain the brine before use.
Step 4
Roast the pepper in the oven until the skin is charred. After cooling, remove the skin and slice the flesh. Drizzle with olive oil. Let it marinate.
Step 5
In a blender, combine the beans, corn, and pepper. Add chili and a spoonful of mustard. If it needs more salt, add to taste.
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