Iberico with Beans
 
 
Recipe type: Main
Ingredients
Bacon bean powder:
  • French beans - 200 g
  • Smoked bacon - 60 g
  • Vegetable stock - 200 ml
  • Salt /pepper
Puree of white bean:
  • Coco beans - 500 g
  • Vegetable stock - 1,5 l
  • Savory - 3 sprigs
  • Panel horseradish - 3 tsp
  • Shallots - 3 ( brunoise)
  • Butter - 60 g
  • Salt/ pepper
Bean salad gel
  • Bean juice
  • French beans - 300 g
  • Shallots - 1 piece
  • Savory - 1 sprig
  • Parsley 10 g
  • Champagner vinegar 50 ml
  • Vegetable stock 50 ml
  • Salt / Pepper
  • Bean juice - 600 ml
  • Agar - 6 g
  • Gellan - 2 g
  • Xanthan - 0,5 g
Instructions
Bacon bean powder:
  1. Beans and bacon fry in a little oil.
  2. Deglaze with vegetable stock and simmer for soft.
  3. Dry with salt and pepper then in dehydrator at 42 degrees 3 days
  4. Pulverize in a blender
Puree of white bean:
  1. Beans soak for 24 hours, then sauté shallots, savory and beans.
  2. Deglaze with vegetable stock and cook until soft.
  3. Puree and season with salt, pepper and horseradish.
Bean salad gel
  1. Beans and shallots cut into small pieces.
  2. Chop herbs coarsely and all mix well together.
  3. It can be drawn for 2 hours in a vacuum and then juiced.
Horseradish crunch
  1. Horseradish , peel and cut into thin strips.
  2. Blanch in a light sugar water.
  3. After dry in 160 degree hot oil fry light.
  4. Then dry for 1.5 hours at 40 degrees.
Recipe by Food'n'chef at https://old.foodnchef.com/svinina-s-fasolyu/