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Cooking + Entertaining

Bean cream: the recipe for a delicious cannellini bean mousse

Bean cream: the recipe for a delicious cannellini bean mousse



already boiled cannellini beans

Extra virgin olive oil

The bean cream is a tasty cannellini-based mousse with a deliciously enveloping consistency, excellent to enjoy with slices of toast, croutons, crackers or raw vegetables. You can serve it as an aperitif, as antipasti a dinner with guests or as a vegetarian starter, to accompany grilled seasonal vegetables or a rich salad. You can also use it to stuff delicious sandwiches, sandwiches, or wraps to take with you for a lunch in the park or an out-of-town outing.

Easy and super fast, it is prepared in a few minutes and without having to light a single stove: simply rinse the already boiled cannellini beans thoroughly, collect them in the pitcher of a kitchen blender and add the sliced ​​leek, the filtered lemon juice, the oil of extra virgin olive, paprika and a pinch of salt. Mix a few moments and it’s ready smooth creamfragrant and tasty, ready to conquer young and old.

If you want, you can use some already boiled legumespreferring the organic ones and preserved in glass jars, or, for a more authentic result, you can start with the dry ones: in this case, soak them in water with a piece of kombu seaweed, for the to return more digestibleand cook them for the time indicated on the package.

You can add the spices and the flavors you prefer, as well as a spoonful of tahini sauce: in this case, you will get a delicious variation on the classic chickpea hummus. For a nice crunchy note, you can garnish your cream with a handful of Pine nutsgrilled in a non-stick pan, or a mixture of seeds (pumpkin, sesame, sunflower, etc.).

Find out how to make a cream of beans by following the step-by-step procedure and advice. If you like this type of legume, try the cream of cannellini and catalonia and the cannellini bean meatballs.

How to make cream of beans

Rinse the beans and drain them well of their preservative liquid. 1.

Transfer the beans to a cup 2saving a teaspoon for the final finish.

Add the minced leek 3.

Add a small piece of peeled ginger 4.

Pour the strained lemon juice 5.

Flavor with a pinch of paprika 6 and season with salt.

Pour a drizzle of oil seven.

Mix everything with an immersion blender 8 until you get a smooth, lump-free cream.

Transfer bean soup to a small bowl and garnish with lemon slices cut into triangles. Top with the reserved cannellini beans and a sprinkle of paprika, then bring to the table and serve 9.


Store the cream of beans in the refrigerator, covered with cling film and consume within 3 days.

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