Recipe for: White Bean Pasta with a Spring Twist - photo 1
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Recipe for: White Bean Pasta with a Spring Twist

Pikantne Additions May Day 75 min Medium 9 wyświetleń ~10.91 PLN * - (0)
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Description

Creamy white bean pasta is a versatile addition perfect for a May Day table — great for bread, as a dip for raw vegetables, or as a spread for sandwiches. In this version, I combine the delicacy of cooked beans with the tangy note of lemon and fresh parsley. Additionally, I suggest two optional spring accents: a quick rhubarb relish that adds a distinct freshness and color, and roasted pumpkin seeds for crunch. The recipe teaches step by step how to prepare dry beans from soaking, through cooking, to blending the paste — all described in a way that even someone doing it for the first time will feel confident.

Ingredients Used

Ingredients (12)

Servings:
4
  • Dried white beans 200 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Rapeseed oil 30 g
  • Sour cream 100 g
  • Lemon 1 szt. (~80 g)
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • Parsley 1 pęczek (~30 g)
  • ✨ Opcjonalne
  • Rhubarb 150 g
  • Sugar 30 g
  • Roasted pumpkin seeds 30 g
💰 Szacowany koszt dania: ~10.91 PLN (2.73 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the beans

1

Fill a large bowl with cold water (about 1.2–1.5 l) and add 200 g of dried white beans. Leave to soak for at least 8–12 hours at room temperature. The beans should double in volume and be firm; if the water is cloudy, change it once during soaking.

Ingredients: dried white beans
Use a large ceramic or plastic bowl. Soaking softens the skins of the beans and shortens the cooking time — do not skip this step. If you forgot to soak, use a quicker method: bring the beans to a boil in a large pot, cook for 2 minutes, remove from heat, cover, and let sit for 1 hour, then finish cooking.
2

After soaking, drain the beans in a sieve and rinse with cold water. Transfer to a large pot, cover with fresh water so that it is 2–3 cm above the beans. Bring to a boil over high heat, reduce the heat to low, and simmer gently for 60–80 minutes, until the beans are soft — try a single bean: it should easily mash between your fingers. Towards the end of cooking, lightly salt (about 2 g of salt), as salt added too early can toughen the skin of the beans.

Ingredients: dried white beans, Salt, Rapeseed oil
Use a heavy pot with a thick bottom (e.g., stainless steel). Cooking time depends on the freshness of the beans — test every 10–15 minutes. If foam appears, skim it off with a spoon; adding a tablespoon of canola oil to the water will reduce foaming.

Pasta

3

After cooking, drain the beans, reserving 50–100 ml of the cooking water (it may be needed to adjust the consistency). Transfer the beans to a wide bowl or to a blender jug. If you are using an immersion blender, it is best to blend in a tall container.

Ingredients: dried white beans
If you are using canned beans (optional, not included in the ingredients), drain and rinse about 400 g of drained beans and skip the cooking steps. Always save some cooking water or liquid from the can to adjust the consistency.
4

Peel and finely chop 150 g of onion and crush 10 g of garlic (2 cloves). Heat 30 g of rapeseed oil in a pan over medium heat, add the onion, and sauté for 4–5 minutes until the onion becomes translucent, stirring occasionally. Add the garlic and sauté for an additional 30–45 seconds until it releases its aroma, being careful not to burn it.

Ingredients: Onion, Garlic, Rapeseed oil
Use a pan with a diameter of 24–28 cm. Fry over medium heat — if the onion starts to brown quickly, reduce the heat. Burning the garlic gives a bitter taste.
5

Add the sautéed onion and garlic to the bowl with the beans, pour in 100 g of sour cream and squeeze the juice from 80 g of lemon (first squeeze half, taste, and add more if needed). Blend with an immersion blender or in a blender until you achieve a smooth, creamy mixture. If the paste is too thick, gradually add the reserved cooking water (one spoon at a time) until you reach the desired consistency. Season with 2 g of salt and 1 g of black pepper, finely chop 30 g of parsley and mix in.

Ingredients: dried white beans, sour cream, Lemon, Salt, Black pepper, Parsley, Onion, Garlic
Use a hand or stationary blender. Blend in pulses, and at the end on the highest speed, until the mixture is smooth. If you don't have a blender, mash the beans with a potato masher and mix vigorously with the cream and sautéed onion.

Rhubarb relish (optional)

6

Chop 150 g of rhubarb into pieces about 1 cm. In a small pot, combine the rhubarb with 30 g of sugar and 1–2 tablespoons of water, heat over medium heat for 8–10 minutes until the rhubarb softens and some of the juice evaporates — a thick, slightly shiny relish will form. Once cooled, transfer to a small bowl.

Ingredients: Rhubarb, Sugar
Use a small pot or saucepan. Stir every few minutes to prevent the rhubarb from sticking. Additionally, you can add a pinch of freshly grated lemon zest for flavor.

Roasting pumpkin seeds (optional)

7

Heat a dry skillet over medium heat. Add 30 g of pumpkin seeds and toast for 3–4 minutes, shaking the skillet until the seeds are lightly browned and start to release a nutty aroma. Immediately transfer to a plate to prevent burning.

The pan should be dry, without any fat. Be careful — the seeds may start to splatter, stir often.

Serving and finishing

8

Transfer the paste to a bowl. Make a small indentation in the center and add a spoonful of rhubarb relish (if using). Sprinkle the top with toasted pumpkin seeds and additionally chopped dill or parsley. Serve with crunchy bread, crackers, or fresh vegetables.

Ingredients: dried white beans, Rhubarb, Parsley
Use a wide, shallow serving bowl — it will make it easier to scoop the pasta. Additionally, you can drizzle a teaspoon of olive oil before serving for shine and flavor.

Storage

9

Store the paste in an airtight container in the refrigerator for 3–4 days. The rhubarb relish can be stored separately for up to 5 days. Before serving, the paste may need to be stirred and possibly seasoned with lemon juice or salt.

Ingredients: sour cream, Lemon
Do not freeze cream containing pastes — after thawing, the consistency may separate. For longer storage, prepare an oil-based paste without cream (then it can be frozen).

Fun Fact

💡

Bean paste was eaten in various forms in the folk cuisines of Central Europe as a cheap and nutritious addition. In court versions, beans were combined with fat and herbs to achieve a more refined flavor.

Best for

Majówka Piknik Przekąski

Tips

🍽️ Serving

Serve the spread slightly chilled or at room temperature. It pairs well with rye bread, crispy grissini, young carrots, and cucumber. The rhubarb relish provides a nice contrast to the richer spread—add it just before serving.

🥡 Storage

Store in the refrigerator for 3–4 days in an airtight container. If you want to keep it longer, prepare a version without cream with the addition of oil — it can then be frozen in portions for up to 2 months. Keep the roasted seeds separately in an airtight jar for up to 2 weeks.

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