White Beans with Lamb Pastrami

White bean ... a healthy ingredient to eat and incredibly versatile and easy to cook. White bean is a staple in my kitchen. It is an extremely versatile ingredient that can shows up in any course, from salads, appetizers and soups to stir-fries and stews. It can also be served as an accompaniment to other foods, from grilled meats to roast vegetables. The beans can also be mashed or blended to make a savory dip that is similar to hummus.
White beans are very high in fiber, potassium, calcium, iron and a good source of protein, which can make an great meat substitute for vegetarians.
Today I'll show you some of my creations and some suggestions for this versatile ingredient.

White beans puree with pastrami of lamb
400 g pastrami of lamb
1/2 tsp ground cumin
salt and black pepper
a little olive oil, for frying

White Beans Puree
2 tbsp olive oil
2 cloves garlic, sliced
salt and black pepper
2 x 400 g cans white beans
1-2 tbsp lemon juice to taste

Smoked paprika and onions
4 tsp olive oil
1 white onion, chopped
1/2 tsp smoked paprika
2 garlic cloves, minced
1 tsp chopped thyme
salt and black pepper

To garnish (optional)
edible flowers
Affilla cress
2 red radishes, sliced
baby asparagus

To make the white beans puree, place the white beans, olive oil, garlic, lemon juice, salt and pepper in the bowl of a small food processor and process until smooth. Set aside.
For the lamb, mix together, cumin, salt and pepper. Sprinkle all over the clean and sliced lamb pastrami.
Heat a little olive oil in a heavy-based fry-pan or grill and cook lamb over a medium to high heat until done to your liking (about 2-3 minutes each side).
To make the Smoked paprika and onions, in a pan, heat and the olive oil add chopped onions, smoked paprika, garlic, thyme, salt and black pepper. Give it a good stir until onions become soft.
To serve, heat 4 dinner plates. Heat and divide the white bean puree between the plates, arrange the lamb pastrami on top, then the onions and smoked paprika sauce. Garnish with sliced of red radish, baby asparagus, Affillia cress and edible flowers.

Here is another way to play with white beans. I added beetroot jus to my white beans puree and I served with Sea bass, green peas and salmon caviar.

And here we have Mediterranean white beans salad with Red Snapper and coriander tomatoes salsa.

Enjoy! :) Pin It Now!