Spring vegetables on cannellini bean puree: a fresh, light recipe
Spring vegetables on a cannellini bean puree: a fresh, colorful and light vegetarian recipe with baby spinach, peas, green beans and radishes.
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Ingredients
- Spinach 8.3 cups
- Green beans to be cleaned 1 ¼ cup
- Peas About 5/8 cup (approx. 0.625 cups) 0.625 cup
- Radishes 8
- Radicchio late (to be cleaned) 2
- Extra virgin olive oil to taste
- White wine vinegar 2 tsp
- Fine salt to taste
- Precooked Cannellini beans (drained weight) 2.3 cups
- Water 3.5 oz
- Tahini 2.7 tbsp
- Lemon juice ½
- Extra virgin olive oil 1 ½ tbsp
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