white beans with quinces
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Cook time: 
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Serves: 4
 
Ingredients
  • 2 medium sized ripe quinces
  • 5 tablespoon olive oil
  • 1 medium red onion chopped
  • 2 medium carrot, chopped
  • 1 stick celery, chopped
  • 2 cloves garlic, minced
  • 2 sprig fresh rosemary
  • 50 gr toeasted hazelnuts
  • 700 gr cooked beans, drained and rinsed
  • 500 ml vegetable stock
  • Sea salt and ground black pepper, to taste
  • Spinach/Kale/parsley leaves for topping
Instructions
  1. Peel the quinces, remove the center with the seeds and cut them into 6 wedges each.
  2. In a frying pan with a tablespoon of oil, cook the quinces over low heat until they are golden and tender on both sides.
  3. In a pot add the olive oil and a sprig of rosemary. Gently fry the onion, garlic, celery and carrot (about 5 minutes).
  4. While the vegetables fry, grind the hazelnuts and the leaves of the other sprig of rosemary in a mortar with a pinch of salt.
  5. Add the cooked beans and vegetable broth to the pot and bring to a boil.
  6. When it starts to boil, lower the heat to minimum and with a ladle take out a quarter of the mixture and bllitz it in a blender glass with salt and pepper.
  7. Add the cream to the pot, mix well and add the ground rosemary and hazelnuts.
  8. Let it cook over low heat for 10 minutes.
  9. Taste and adjust salt and pepper.
  10. Serve very hot in a soup plate, adding the quinces and green leaves on top.
Recipe by The Quotidian Cook at https://www.thequotidiancook.com/en/white-beans-with-quinces/