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Haricot bean purée

Name: Haricot bean purée
Yield: 4
Ingredients: 480 g beans (white); 1 clove garlic; 1 piece lemon; 1 pinch pepper (ground); 1 tbsp date syrup; 2 pinch salt; 3 tbsp olive oil; 4 piece eggs; 800 g asparagus (green); 12 piece radishes; 2 tbsp olive oil; 1 tbsp balsamic vinegar (white); 1 pinch salt; 1 tbsp sesame (black)

Haricot bean purée with egg, green asparagus and radishes

45min

Easy

Vegetarian

Pescetarian

Ingredients

4 Servings

800 g asparagus (green)
1 tbsp balsamic vinegar (white)
480 g beans (white)
1 tbsp date syrup
4 piece eggs
1 clove garlic
1 piece lemon
5 tbsp olive oil
1 pinch pepper (ground)
12 piece radishes
3 pinch salt
1 tbsp sesame (black)

vegetarian dishes

Eggs, Sulphur dioxide & sulphites, Sesame seeds, Soybeans

grater, lemon squeezer, Blender or hand blender

Method

Prepare the bean purée
Drain the beans in a sieve. Peel the garlic.

Wash the lemon in hot water, dry it and grate the zest. Then squeeze out the juice.

Place everything in a bowl and purée until you have a creamy dip.

Season to taste with salt, pepper and date syrup and keep warm.
Ingredients
480 g beans (white), 1 clove garlic, 1 piece lemon, 1 pinch pepper (ground), 1 tbsp date syrup, 2 pinch salt, 3 tbsp olive oil

Cook the eggs
Medium-boil the eggs in a small pan for 6 minutes.
Ingredients
4 piece eggs

Fry the vegetables
Wash the asparagus and radishes.

Peel the lower third of the asparagus and quarter the radishes.

Heat the oil in a large frying pan and spread it around. Fry the asparagus and radishes for 5–8 minutes until golden brown.

Deglaze with vinegar and season with salt to taste.
Ingredients
800 g asparagus (green), 12 piece radishes, 2 tbsp olive oil, 1 tbsp balsamic vinegar (white), 1 pinch salt

Finishing touches
Spread the bean purée onto a large plate.

Peel the eggs, cut them in half and arrange them next to the purée with the vegetables.

Garnish with sesame seeds and serve immediately.
Ingredients
1 tbsp sesame (black)