Bean puree with asparagus and peas

Bean puree with asparagus and peas

Total: 12 hr 40 Min. | Active: 40 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 428 kcal
, Fat: 6 g
, Carbohydrate: 53 g
, Protein: 27 g


4 people


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Bean purée

400g white beans
1tbsp apple vinegar
1 garlic clove, peeled
1tsp salt
0.5 lemon, use only the juice


1tbsp olive oil
500g green asparagus, lower third peeled, cut diagonally into pieces 3 cm long
a little herb salt
3tbsp water
200g frozen peas (organic)
1 garlic clove, finely chopped
a little pepper


some baby leaves of wild garlic, finely chopped
some edible flower
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How it's done

Bean purée

Soak the beans in the vinegar and cold water overnight (min. 12 hrs.) Drain the beans, cook with the garlic and approx. 2 cm of water on the second tier of a steamer for approx. 12 mins. Allow the steam to escape, open the steamer, add salt to the beans, leave to cool. Drain the beans, reserve 100 ml of the cooking water and transfer to a tall container along with the beans and lemon juice, puree with a hand blender.


Heat the oil in a pan, add the asparagus and sauté, add the herb salt and water, cover and cook on a medium heat for approx. 5 mins., stirring occasionally. Stir in the peas and garlic, cover and continue to cook on a low heat for approx. 5 mins., season.


Plate up the bean puree, top with the asparagus and garnish with the wild garlic and blossom.

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