This recipe is based on one of my mom’s dishes. Whenever she had too many beans (or zucchini, or cucumber or…) she would make soup with it and then freeze it for winter time.
I just remembered this dish when I came across a whole bunch of beans that I didn’t pick early enough. I admit, I’m quite picky when it comes to beans. It can completely spoil my appetite if I bite down on some stringy bit. It just reminds me of fish bones, urgh…
So the solution was to blend the beans up. Combined with a little potato to make it more filling and enhanced with thyme or savory it makes an amazing dish. You might even convince someone that believes that they don’t like beans 😉
I have added some sour cashew cream. This gave the whole dish another lift. It’s just so delicious, you gotta try it!
For 4 portions you’ll need:
a big bunch of beans (about 400g)
1 large potato
1 small onion
1 tablespoon coconut oil
2 1/2 cup water
1 heaped teaspoon thyme or savory (or more if you like ;))
20 drops of liquid smoke
salt & pepper to taste
For the sour cashew cream:
1/2 cup (70g) cashews (soaked in filtered water for at least 4 hours, then drained)
1/3 cup water
2-3 tablespoon apple cider vinegar
salt to taste
Wash the beans, cut off the stalk and chop them into chunks.
Peel and chop the potato as well as the onion into small cubes.
Heat the coconut-oil in a large pot and fry the onions until they turn golden-brown.
Add the water, potato cubes, thyme (or savory), liquid smoke, salt & pepper.
Bring to boil and let simmer for approx. 10 minutes.
In the meantime, for the sour cashew cream, blend all ingredients to a fine cream. I prefer to use my Personal Blender for this job. It is perfect for small amounts and easy to empty.
Then add the beans to the pot and cook until they are just soft enough to eat.
Take off the stove and blend with a stick blender to a creamy consistency. Add the cashew cream shortly before serving. Garnish with a little fresh thyme and indulge 😉