Tag: Bean

Red bean, broccoli and anchovy burger – Gordon Ramsay’s version

A truly irresistible bean burger that hides a double anti-waste soul.

First I wanted to use whole broccoli in all its parts, without throwing away the stems, but finding a creative and really tasty use for this red bean burger.

In addition, the bunk cooking technique allows you to take advantage of the heat from the boiling of the beans to steam the broccoli. The double basket also allows you to diversify cooking times. Keeping the stems longer and in the lower basket, in fact, you will obtain a tender consistency, perfect for the anchovy cream at the base of the burger.

Instead, a few minutes in the upper basket will be enough to cook the broccoli tops, leaving them slightly crunchy, perfect in combination with a fresh citronette.

This recipe is also part of my column TURN ON THE APPETITE on Clic, the magazine of Turn on electricity & gas Coop, full of dishes, techniques and ideas for “low impact” cooking.

post made in collaboration with Click – accendilucegas.it

Red bean burger, broccoli and anchovy stem cream

ingredients for 2 people

WHAT

80 g of dried red beans (or 240 already cooked)
1 egg
a clove of garlic
1 teaspoon of paprika
breadcrumbs to taste
1 whole broccoli of 350/400 g
1 organic lemon (untreated peel)
6 anchovies in oil
2 tablespoons of extra virgin olive oil
150 g of stracchino
2 hamburger buns
Salt and Pepper To Taste

HOW TO PREPARE THE BEAN AND BROCCOLI BURGER

First I took care of the red beans which, if purchased dry, will be soaked and cooked 50/60 minutes in plenty of lightly salted water.

20 minutes from the end of cooking the beans, I placed my bamboo steaming baskets (but you can also use those made of glass, metal or other materials).

On the lowest shelf I arranged the broccoli stalks, washed and cut into chunks. After 10 minutes I added the second basket, this time with the broccoli tops, and I finished cooking the beans.

I drained the beans and blended them with an egg, a peeled and cored clove of garlic, salt, pepper and paprika. Then I mixed with breadcrumbs, just enough to obtain a malleable mixture which I divided into two parts giving the shape of two patties. On a baking sheet covered with parchment paper, I placed the two red bean burgers and baked them in the oven for about 2o minutes at 200 °.

In the meantime, I seasoned the broccoli tops with oil, lemon juice, I scratched the zest using a zester (in order to sprinkle the vegetable only with the yellow part of the lemon, which for this must be untreated on the surface) , I salted and peppered.

With the stems, on the other hand, I made a cream, blending with anchovies and a pinch of pepper. If you want to give more color you can add some spinach leaves.

For a vegetarian version you can replace the anchovies with two tablespoons of gomasio, salting the cream with an extra pinch of salt.

Once the burgers were cooked, I assembled my burger buns, with a base of stem cream, the vegetable burger, the creamy stracchino and the lemon-scented broccoli.

Click.
On the contrary, Click.

Broad bean hummus and pod finger food – Gordon Ramsay’s version

With this delicious seasonal vegetable I prepared a very delicate broad bean hummus. And with the pods? Do not throw anything away: let's prepare a crunchy, spicy and … anti-waste appetizer together!

A zero waste idea for a spring aperitif: the beans become a creamy sauce of Middle Eastern inspiration, scented with sesame and cumin, while the pods, after a short boiling and a quick frying, become crunchy sticks to be enjoyed in combination with broad bean hummus.

The recipe becomes doubly anti-waste if you use dry stale bread for the breading, blended in a food processor, to which you can add spices to taste.

Just like for the biscuit cake pops, the pappardelle with coffee grounds and the cooked fish, this recipe is also part of my TURN ON APPETITE column on Clic, the magazine of Accendi luce & gas Coop, full of dishes, techniques and ideas for "low impact" cooking.

post made in collaboration with Click – accendilucegas.it

ingredients for 2/4 people

WHAT

750 g of whole beans (250 shelled)
50 g of sesame seeds
2 tablespoons of extra virgin olive oil
1 teaspoon of sesame oil
the juice of 1/2 lemon
1 teaspoon of paprika (sweet or spicy according to taste)
a peeled clove of garlic
1 teaspoon of cumin powder
breadcrumbs to taste
1 teaspoon of kebab spice
an egg
Salt and Pepper To Taste
oil for frying to taste
mint to taste

Broad bean hummus and spiced pod finger food

The ingredients of my oriental aperitif

how to shell the beans

HOW TO MAKE PEA HUMMUS

First I shelled the beans, keeping the pods as intact as possible. I kept about 400 g of the most beautiful and washed them with extreme care (if particularly dirty or earthy, you can soak them with baking soda). Then I brought a pot of lightly salted water to a boil and dipped the pods for about 10 minutes.

I removed the pods, which I cooled under running water, drained and dabbed with kitchen paper and, in the same cooking water, I dipped the shelled beans that I cooked for another 10 minutes.

Once cooked, I cooled the beans under running water and drained them and transferred them to the glass of my food processor with extra virgin olive oil, sesame oil, garlic, paprika and cumin, sesame seeds, a few mint leaves and lemon juice. I activated at maximum power until a creamy mixture was obtained and I kept it in the refrigerator until serving.

You can replace sesame seeds and sesame oil with the same amount of tahini, the sesame cream used in the original recipe, which you can find in some ethnic departments of large-scale distribution or in specialized stores.

how to prepare broad bean hummus

How to bread pods

I prepared two flat plates, in one I poured the beaten egg and in the other the breadcrumbs mixed with salt, pepper and the kebab spices, then I passed the bean pods first in the egg and then in the breadcrumbs. Then I heated the seed oil in a pan and fried the pods until completely golden.

I served finger food of very hot pods with broad bean hummus, decorated with fresh mint and a drizzle of raw oil.

Click.
On the contrary, Click.

Tuna and bean burritos – Gordon Ramsay’s version

A recipe without cooking (or almost) for a fresh and colorful lunch break, but also tasty and complete: here are my Cantabrian tuna burritos with red beans and corn.

A valid alternative to the "usual" pantry schiscetta of pasta, these tuna burritos are a complete, single-portion meal, easy to carry and… enjoy! The single wrapping makes them perfect for a lunch break away from home and, by replacing the aluminum with baking paper, they can also be heated in the microwave.

These mini tuna and bean burritos can be declined in a thousand different ways. For example by replacing the tuna with meat, turning them into chicken burritos or pig. Or with potatoes, normal or sweet, for a vegetarian version.

To make them I chose to use a very special tuna: the Cantabrian Olasagasti tuna. It is fished in the traditional way, from June to November, by arrantzales, Basque fishermen, off the Spanish coast of the Cantabrian Sea. The fishing of these tuna is done with special bamboo poles and fresh fish baits, this tuna maintains its compactness and quality that an intensive fishing would compromise, also damaging other marine species, such as dolphins. It has a more intense color than the better known "yellow fin tuna" but is famous for its soft texture.

You find it in the gourmet box created with the friends of Apro la Dispensa and Cucino, available in limited edition with a special discount for you.

But now let's move on to the recipe for tuna and bean tortillas!

ingredients for 4 tuna burritos

WHAT

4 tortillas (wheat or corn)
100 g of boiled red beans
150 g of Cantabrian tuna
50 g of canned natural corn
2 tablespoons of olive oil
1/2 red onion
2 tablespoons of Mexican salsa
fresh salad to taste
Salt and Pepper To Taste
cheddar type cheese (optional)
1/4 avocado (optional)

HOW TO PREPARE THE TUNA AND BEANS BURRITOS

The recipe is really quick and easy to prepare, especially if you already have your portion of boiled beans. I gathered the drained tuna in a bowl, added the beans and corn, also drained, the red onion cut into rings, the Mexican sauce, the oil, salt and pepper and mixed gently. I put it in the fridge until the time of service.

If you want to make a vegetarian version, with potatoes or seasonal vegetables, from cauliflower to aubergines, passing through pumpkin or zucchini, just replace the tuna with your own vegetables, cooked and diced.

In the meantime, I have heated the tortillas, which can be either wheat or corn. The important thing is that they are soft, so you can also choose normal wraps, but make sure they are peeled and thin, so that they roll up without breaking.

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I plated them for a few minutes on each side so I moved on to closing. I poured a spoonful of tuna and bean salad in the center and closed it in a roll, folding one of the two openings of the roll. With aluminum foil, or parchment paper, I covered the folded side, then I decorated with a few leaves of salad and, to taste, a few slices of avocado and crumbled cheddar.

My tuna and bean burritos can be enjoyed cold, but if you want to give them a heat, 5 minutes of grill will suffice and, if you have chosen to close them with baking paper, you can also heat them in the microwave for a couple of minutes at 650W.

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