Puglian bean purée with Padrón peppers from Leon: Fast Vegetarian by Jane Baxter and Henry Dimbleby

  • sage
  • fennel seeds
  • garlic
  • dried chilli flakes
  • red chillies
  • Padrón peppers
  • dried cannellini beans

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Beans need to soak overnight. Can substitute dried fava beans for dried cannellini beans. See recipe for variations.

  • Breadcrumbs on March 07, 2016

    p. 127 – This recipe inspired my dish tonight. I followed the recipe’s instructions for preparing the peppers since this was the first time I’ve seen them here in Canada. In addition to the seasonings suggested for the bean purée I also added two small roasted tomatoes and roasted leek (to use up some less-than-prime produce). We loved the purée but the peppers fell a bit flat for us. We’re not big fans of green bell peppers as we find them bitter and unfortunately, the pan searing of these little peppers didn’t impart any sweetness so they just tasted well, like blistered tiny green peppers. The peppers sure looked lovely though. Photos here: http://www.chowhound.com/post/show-winter-2016-meals-1030300?commentId=9819966

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