Ingredients

 

For the white beans

  • 1 lb white beans soaked for at least 1hr
  • 1/2 onion charred
  • 3 cloves garlic
  • 1 sprig rosemary
  • 8 cups water
  • 2 tsp salt plus more

Nasturtium Serrano Sauce

  • 2 whole serranos
  • 1/4 cup pumpkin seeds
  • 2 cloves roasted garlic
  • 6 oz nasturtium leaves
  • 1 cup vegenaise
  • 3/4 tsp salt

Vegetables for the bean salad

  • 1/3 cup fennel small diced
  • 1/3 cup celery small diced
  • 1/2 cup purple cauliflower blanched
  • 3 tbsp chives chopped fine
  • 1 tbsp sherry vinegar
  • 2 tbsp olive oil
  • 2 tbsp butter

Garnish

  • 1 oz caviar
  • 1/3 cup nasturtium leaves

Nutritional information

Calories: 390kcalCarbohydrates: 25gProtein: 10gFat: 27gSaturated Fat: 3gCholesterol: 28mgSodium: 1425mgPotassium: 515mgFiber: 5gSugar: 1gVitamin A: 144IUVitamin C: 3mgCalcium: 107mgIron: 4mg
Prep Time 25 mins
Cook Time 1 hr
Total Time 1 hr 25 mins
Servings 6 people

How to cook white beans

  • Drain the beans and then place them with all of its ingredients into a soup pot. Place on top of the stove on medium high heat. Bring to a boil and then turn down to a light simmer and cover.
    Cook for 30 minutes or so then add the salt. Continue to cook for another 25-30 minutes until the beans are just tender all the way through. Here I like to pour the beans into a shallow baking dish to cool, don’t strain out the cooking liquid.
    You want to stop the cooking process so they don’t overcook and become mush. Set aside to cool.

How to make nasturtium sauce

  • Take the serrans and char the outside either directly over a flame or on your grill. Meanwhile, in a pot of boiling salted water, place the nasturtium leaves and stems and blanch for 10 seconds.
    Then place in an ice bath to stop the cooking process. Strain out the water and try to squeeze as much of water out of the nasturtiums as possible.
    Then place the nasturtiums in a vitamix along with the whole serrano, pumpkin seeds, roasted garlic, and veganaise. Puree for 40 seconds until bright green and smooth. Season with salt and set aside.

To finish

  • In a small saute pan add 2 tbsp of butter and olive oil. Add the celery and fennel to the pan along with a pinch of salt. Cover the pan and allow to cook for 5 minutes shaking the pan periodically so the vegetables don’t brown.
    Then add 2 cups of cooked beans to the pan along with a little of the bean water. Cook for 2 minutes and then add blanched cauliflower and a few splashes of the sherry vinegar.
    Season everything with salt and pepper. Cook for another minute and then add your caviar and chives. Then in the bottom of a bowl add your nasturtium-serrano sauce.
    Then spoon in some of the bean caviar mixture on top. Drizzle everything with a little more olive oil. Garnish the whole plate with nasturtium leaves, serve and enjoy!
    White Bean Salad with Caviar and Nasturtium

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