Beans and Celery
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 644 kcal | (31 %) | ||
| Protein | 16.2 g | (17 %) | ||
| Fat | 55.3 g | (48 %) | ||
| Carbohydrates | 21 g | (14 %) |
Ingredients
- For the beans and celery
- 400 grams fresh, young, white Beans
- salt
- 4 garlic cloves
- 4 tsps black Mustard seed
- 1 bunch Celery
- 1 slice raw ham
- For the aioli
- 1 slice Toast
- 6 Tbsps milk
- 1 egg yolk
- few drops lemon juice
- 4 tsps Anisette (Eg Pernod Ricard or)
- 100 milliliters vegetable oil
- 40 grams Parmesan
Preparation steps
For the beans and celery, cover beans with water. Season with salt and add unpeeled garlic cloves and mustard seeds. Bring to a simmer and cook 25-30 minutes.
Trim celery, rinse and cut into pieces. Slice bacon into cubes and fry until lightly browned in a non-stick pan. Add celery and sauté for 4-5 minutes.
Drain beans well. Remove garlic from pot and mix the beans with celery. Keep warm.
For the aioli, remove crust from toast and dice toast into cubes. Pour milk over toast cubes and let soak for 5 minutes.
Press garlic cloves into a tall vessel. Add egg yolks and toast and puree with an immersion blender. Stir in lemon juice and anisette. Whisk in oil one drop at a time, then add remaining oil in a thin stream, blending until creamy.
Shave Parmesan with a vegetable peeler in thin strips over the beans. Serve beans with the aioli. Serve with Italian white bread, if desired.
