Crispy White Beans & Red Pepper Mayo
The Ayocote Blanco bean was the first bean Katie brought in from Rancho Gordo for Cúrate. She had trouble finding a bean that had a thin skin, was super creamy and held up to being sautéed, like the beans you would find in Spain. She found Rancho Gordo Ayocote Blanco, and the rest is history. Pair them with this red pepper mayo for for a play a classic Spanish dish called “mongetes.” Catch Season 3 of From the Source on Magnolia Network, Discovery Plus and Max!
Crispy White Beans with Red Pepper Mayo
From the Source, Season 3
Equipment
- food processor
Ingredients
Crispy White Beans
- 4 cups Ayocote Blanco beans cooked and strained
- 1/2 cup olive oil
- 2 cloves garlic minced
- 1 tablespoon parsley finely chopped
- kosher salt
Red Pepper Mayo
- 1 roasted red pepper peeled and deseeded
- 1 egg
- 1 clove garlic peeled
- 1/2 lemon juiced
- 2 dashes hot sauce
- 1 cup blended oil
- 3/4 cup extra virgin olive oil
- kosher salt, to taste
Instructions
Crispy White Beans
- Cook Beans To cook the beans, rinse them under running water to remove any debris. Soak them in the water for 4-6 hours, unless using freshly dried beans. After the beans have soaked, pour them with their soaking liquid into a pot, the liquid should cover the beans by at least 2 inches, add more if needed. Over high heat, bring the beans to a rolling boil and boil for 10-15 minutes. Turn the pot down to medium, and simmer for approximately 1-1 ½ hours. The beans should be tender with a soft bite. Place the beans with their liquid in the refrigerator for 4 hours to chill. A tip from Katie: If using freshly dried beans from a known purveyor (beans dried for 2 years or less), there is no need to soak them. If using dried beans from your average grocery store it is best to soak the beans for 4-6 hours before cooking.
- In a large 10-12 inch pan, heat 2 tablespoons of olive oil over medium-high heat. Place only enough beans in the pan to form only a single layer across 3/4 of the pan. Leaving space in the pan will help the beans to brown better. Saute the beans in batches if necessary based on your pan size.
- Saute the beans, consistently shaking the pan throughout cooking. The beans will soak up the oil and begin to brown. Add the additional olive oil to the pan once the beans have soaked up the first 2 tablespoons. Once the beans are almost finished and have a brown crispy crust, move them to one side of the pan. Add a splash of oil and half the garlic into the empty space (if sauteing in batches).. Toast the garlic then, toss mix it in with the beans. Repeat with the remaining beans.
- Season with salt to taste and right before serving, toss with minced parsley. Serve with Red Pepper Mayo on the side.
Red Pepper Mayo
- Combine all ingredients except for the oils into a food processor. Blend for 30 seconds then begin to slowly stream in to oils. The addition of oils should take 2-3 minutes. Season to taste with salt. Serve the mayo on the side with the beans.
