Creamed Bean soups are a very helpful idea to make rewarding dishes, but also if we combine them with taste and harmony, we can get a dish worthy of a special event.
It is well known that legumes are usually a little indigestible because of the skin that coats them, but when we crush or blitz them, the skin disappears and therefore become much more digestive, besides that we get a delicate texture that is ideal for all palates, both that of children, who tend to have more difficulty eating legumes when they are young , or like that of the elders, who will enjoy this novel way of eating this food.
The combination of soft bean cream with the tasty and aromatic duck confit makes this dish a perfect duo, which will combine beautifully both in a Christmas event, for example, and in a family Sunday lunch.
It is also a very complete dish, since it carries plant-based proteins such as beans, whose caloric intake is low, since they provide almost no fat but are high in fibre, slow-absorbing carbohydrates, are rich in B1, B2, B9, C, E and K vitamins, as well as minerals such as calcium, zinc, magnesium, potassium, phosphorus and iron, even more than lentils. It is a dish that helps improve the defences of the body.
Protein of animal origin such as duck, which provides different properties to meats of other animals, such as the supply of B vitamins (riboflavin, thiamine, niacin and vitamin B12 and B5, useful to combat stress and migraines). It also provides minerals (such as zinc, phosphorus and iron, which is easily absorbed). And you, have you decided which menu you’re going to include it on? Well, run for the missing ingredients and get down to business with the recipe.
- 300g Jar Luengo Cooked White Beans
- Sandua Olive Oil
- 1 Onion, chopped
- 1 Leek, chopped
- 400g Carrots, diced
- 2 Sticks of Celery, diced
- 1 Bay Leaf
- 1 Pinch Ground Cumin
- 500ml Chicken Broth, Homemade is always better for flavour
- Salt and Pepper, to taste
- 50ml Double Cream
- Demi-glacé Duck Confit, 4 Legs is perfect
- Chopped fresh chives
- Shiitake mushrooms, sliced
Sauté the onion and leek in a pot with extra virgin olive oil.
Add the carrot and celery, cook until softened.
Add in the bay leaf and cumin, combine well.
Stir in the chicken broth, then cook until vegetables are tender.
Sauté the shiitakes in a frying pan with extra virgin olive oil and set aside.
Blitz the veg and stock along with the drained beans, add the cream.
Serve with duck confit, sautéed shiitake mushrooms and the chopped fresh chives on top.