Bean Puree with Smoked Pork
Published on: Friday, 05 April 2013 17:16:00.
It's amazing how different preparation methods can change the flavor of a food, not only with the spices and other ingredients used but with the overall texture. Green beans are usually boiled, seasoned with bacon, or used in soup or salads. But we tried making a puree with green beans, and it tasted fantastic - not heavy or earthy like you might expect, but light and fresh. Green beans are very good for a low-carb diet. They actually contain a high percentage of carbohydrates, but most of these carbs aren't used by the human body. They also have lots of essential protein and large quantities of calcium, potassium, magnesium, and iron, as well as vitamins B2, B6, C, E, provitamin A (beta carotene), and folic acid. (Source: Wikipedia)
To accompany the puree, we braised onions (the onions should not be pureed!) and roasted pork chops. The type of smoked pork we use is known as "Kassler" in German, after a butcher from Berlin who developed it. This hearty, spicy meat is an excellent accompaniment for our bean puree.
Bean Puree with Smoked Pork (to serve 4)
|1 kg (2 lbs)||green string beans|
|200 ml (1 cup)||cream|
|4||smoked pork chops|
At first it sounds like a hearty country meal, but it's really a fine delicacy. If you have a good butcher and the meat isn't cooked too long or with too much heat (making it dry) the pork will be as tender and soft as butter. And the bean puree tantalizes the tongue like tender young vegetables. The onions, cooked until perfectly crisp, give the meal an extra kick.
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