Servings:
4
Prep time:
30
Cooking time:
60
INGREDIENTS
- - 1 kg of dandelion
- - 200 g of dried beans raw
- - 1 potato
- - 1 teaspoon of pine nuts
- - 1 teaspoon of raisins
- - 2 cloves of garlic
- - 1 red pepper
- - 4 tablespoons extra virgin olive oil
- - Salt
- - Pepper
INSTRUCTIONS
- Drain the beans and place in a heavy-bottomed saucepan. Add the peeled and diced potatoes cover with cold water and bring to a boil. As soon as the water boils, add salt and reduce heat to low. Cook for at least an hour or until the beans will not be too undone. Eventually check for salt. If you want a smoother puree, you can blend the beans with a hand blender.
- Peel the dandelion leaves and boil them in water for about ten minutes. Drain well and ripassatele in a pan with a little oil and a clove of garlic, red pepper, pine nuts and raisins previously soaked in warm water. Eventually check for salt.
- Season the mashed beans with 2-3 tablespoons of olive oil, freshly ground pepper and serve very hot in bowls along with the dandelion. If you like, complete with grated mature ricotta cheese. Try this basic recipe to experience other possible combinations of legumes and grasses. As chickpeas or beans accompanied by chicory or arugula reamed with garlic and oil.
