• Ingredients: 18
  • Serves: 6
  • Prep: 30 min
  • Bake: 9 3/4 hr

White bean purée with garlic vinaigrette and croutes with special equipment: a food mill fitted with large-holed disk. To make this white bean purée with garlic vinaigrette and croutes for 6 persons you will need 30 min for preaparation and 9 3/4 hr for baking.

Ingredients

For dressing

For bean purée

  • Special equipment: a food mill fitted with large-holed disk

For Jalapeño Salsa – Yields 1 3/4 cups (350 ml)

For Oysters

  • 12 fresh oysters in the shell
  • 4 tbsps. Matsuhisa Salsa
  • 4 tbsps. Maui Onion Salsa
  • 4 tbsps. Jalapeño Salsa
  • finely chopped chives for garnish

For plating

  • Special equipment: cheesecloth; a deep-fat thermometer

For assembly

Directions

Make dressing:

  1. Step 1 Blanch garlic in a small saucepan of boiling water 3 minutes, then drain and finely chop. Transfer garlic to a bowl and whisk in mustard and vinegar.

    For this step you will need

  2. Step 2 Add 3 tablespoons oil in a stream, whisking until emulsified. Season with salt and pepper.

Make bean purée:

  1. Step 3 Soak beans in water to cover by 2 inches in a large bowl at least 8 hours, then drain. Simmer beans with thyme in fresh water to cover by 2 inches in a 3- to 4-quart saucepan, partially covered, until very tender, about 1 1/4 hours (some beans will fall apart).
  2. Step 4 Reserve 1 cup cooking liquid and drain beans, discarding thyme.
  3. Step 5 Crumble bread into a large bowl and stir in cream. Force beans through food mill into moistened bread, then stir in oil.

    For this step you will need

  4. Step 6 Add reserved cooking liquid 1 tablespoon at a time for a spreadable consistency. Season generously with salt and pepper.

    For this step you will need

  5. Step 7 Serve warm with vinaigrette spooned over purée.

Nutrition information

Calories 300 Carbohydrates 28 g (9%)
Fat 17 g (26%) Protein 10 g (20%)
Saturated Fat 5 g (24%) Sodium 72 mg (3%)
Polyunsaturated Fat 2 g Fiber 6 g (25%)
Monounsaturated Fat 10 g Cholesterol 18 mg (6%)