Accidental Bean Spread

[clevermanka]

I wanted to make some Broad Beans in Garlic Olive Oil (this is what the Lupini Beans were supposed to be used for but oh well). So yesterday I soaked the Broad Beans (yes, I had some, I just didn't see the package the first time). When I got home from work I put them on to cook. Then I forgot to set the timer. So they came out way way way overcooked. I wound up mashing them into the garlic and olive oil and making a sort of lumpy bean paste that came out absolutely delicious--almost buttery and very rich. I give you:

Accidental Broad Bean Paté
1 lb Broad Beans
5 cloves garlic
3-4 T olive oil
Kosher salt

Cover beans with water to soak overnight. Mince garlic and place in a large bowl. Pour olive oil over. Cover and let sit overnight.

The next day, cook the beans until they're a little softer than you would have liked...maybe an hour and fifteen minutes? Drain. Pour into bowl with olive oil and garlic. Mash them until you have a good mix of bean paste and small lumps of bean, or put into a food processor if you want a smooth dip. Add Kosher salt to taste.

I put a heaping teaspoon of the bean mixture on Brown Rice Snaps and topped each with a small slice of Serrano Ham. I'm going to purée the leftovers (about two cups' worth) with some milk and cream for a soup.

Comments

[ms-danson.livejournal.com]

Does Kosher salt taste differently than regular salt?

[clevermanka.livejournal.com]

I have to agree. I don't know if it's psychological or not, but I do think foods salted with Kosher salt taste better than those with regular salt--I even prefer it over sea salt. Except for baked goods. I don't trust the larger granules of Kosher salt to incorporate in cookies or cakes, etc.

[ms-danson.livejournal.com]

But what does it taste like?

My local grocery store has a selection of at least half a dozen (maybe more) different types of salt beyond regular and sea salt. I'm curious to try them sometime.

[clevermanka.livejournal.com]

Hm. I think Kosher salt tastes more...round. To me, it has more flavor than just being salty. At the risk of sounding horrifically pretentious, I'll describe it as having body, a three-dimensional flavor. And I just use the cheap old Morton's Kosher Salt in the giant box--not even anything fancy.

Someday I'll try some of the gray salts, like laurenlapointe mentioned. Maybe next trip to Penzey's, I'll splurge on some.

[clevermanka.livejournal.com]

Fancy baby!

[stuology.livejournal.com]

I picked some up at the last Penzey's trip, but I have yet to use it. I've only eaten it with chocolate. I was curious to see how different meat would taste with it. I just need to pick something to make as a taste test.

[clevermanka.livejournal.com]

Oooo. Keep me posted!

[clevermanka.livejournal.com]

Yes, yes! I think beans are awesome little things! I know it's weird, but I love them. Mmmmm.

[http://users.livejournal.com/_luaineach/]

Yay beans! This sounds delish.

[nottygypsy.livejournal.com]

That sounds really good, in that "Iron Chef I'll never make it" way.

[adammaker.livejournal.com]

yummy!