#239 - The Bean Bible

Aliza Green, author of The Bean Bible, joins Carol to show very interesting and delicious ways to cook with beans, including a scrumptious white bean cake! If you have any questions or comments about these recipes, Aliza welcomes your e-mails at: amgfood@home.com.

Viennese White Bean and Hazelnut Torte

Serves 10 (makes one 10-inch round cake)

2/3 cups dried navy or great Northern beans, cooked and drained, or 2 cups canned navy beans, rinsed and drained

4 eggs, separated

1 cup sugar

1 tablespoon vanilla extract

3 tablespoons dark rum, or brandy, or whiskey, or bourbon

1 1/2 cups finely ground skinless, toasted hazelnuts, or almonds

1/2 cup apricot jam

1/2 cup confectioners' sugar

Prepare the navy beans. Allow to cool. Put through a food mill to make a smooth thick purée. Reserve. Preheat the oven to 350°F. Spray a 10-inch springform pan with nonstick vegetable spray. Beat the egg yolks with 1/2 cup sugar, vanilla, and rum until light and fluffy. Fold in bean purée and ground hazelnuts. Reserve. In a separate clean medium bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/2 cup sugar, beating between each addition, until the whites are firm and glossy and the meringue sticks to the side of the bowl. Fold one-third of the meringue into the egg yolk mixture to lighten, then fold in the remaining meringue in two parts. Pour the mixture into the prepared pan. Bake for about 1 hour, or until the torte is set and has begun to shrink away from the side of the pan. Cool thoroughly in the pan at room temperature (preferably overnight). To finish the torte, cut it horizontally into 2 even layers using a large serrated knife. Melt the apricot jam in a small saucepan over low heat until warm and runny, but not hot. Spread the jam onto the cut side of the bottom layer. Cover with the top layer, cut side down. Dust generously with the confectioners' sugar and cut the cake into 10 pieces with a serrated knife.

Fried Favas with Smoked Spanish Paprika

Serves 8 - 12 (about 4 Cups)

1 pound (2 cups) large split golden fava beans (without skins)

1 cup extra-virgin olive oil, for frying

3 cups soy bean or canola oil, for frying

Fine sea salt, or popcorn salt, for seasoning

1 teaspoon pimenton (Spanish paprika) or 1/2 teaspoon cayenne, or hot red pepper flakes

1/2 teaspoon garlic powder

Soak the favas overnight in about 16 cups (4 quarts) of water. The next day, drain, rinse, and cover again with cold water. Repeat 2 more times, changing the water every 12 hours or so, for a total of 36 hours. The beans should expand greatly and soften somewhat. Remove and discard any remaining skin pieces. Bring a large pot of unsalted water to a boil. Add the beans and cook for 5 minutes, then drain. Spread out on paper or cloth towels to dry completely. In a large heavy skillet, heat both kinds of oil until shimmering hot but not smoking, about 340°F on a deep-frying thermometer. Fry the dry precooked favas, in about 1 cup batches, for 3 to 4 minutes. Scoop out with a slotted spoon or skimmer and drain on paper towels. Repeat until all the favas have been fried, then toss the beans with salt to taste, the pimenton, and the garlic powder. Serve as a snack with a pitcher of drinks, such as margaritas or sangria. Store in an airtight container for up to 2 weeks.

>Recipes from The Bean Bible by Aliza Green (Running Press)

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