Italian - La Capriata Bean Spread

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* Exported from MasterCook II *

 

La Capriata - Apulia

 

Recipe By : Italian Vegetarian Cooking/Paola Gavin

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers Beans

Italian

 

Amount Measure Ingredient -- Preparation Method

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1 cup dried white beans

1 1/2 quarts water

1 celery rib -- diced

1 small onion -- sliced

1 bay leaf

1/2 cup extra virgin olive oil

3 cloves garlic -- crushed

1 tablespoon lemon juice

salt

cayenne

6 slices whole-meal bread, toasted

 

Soak beans in water overnight, and drain.

 

Bring beans to a boil in 1 1/2 quarts of water and add the celery,

onion, and bay leaf. Cover and simmer for 1 1/2 to 2 hours, or until

the beans are very tender. Pour off and reserve 1/4 cup of the

cooking liquid. Discard the bay leaf, and drain the beans. Puree the

cooked beans, celery, onion, and reserved cooking liquid in a blender

and add 1/3 cup olive oil, the garlid, lemon juice, and salt to

taste. Transfer to a serving bowl. Pour remaining olive oil over the

beans and sprinkle lightly with cayenne pepper. Serve at room

temperature with slices of toast on the side. Serves 6 to 8.

 

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NOTES : La capriata is a bean puree that is strongly flavored with

garlic and olive oil. It is usually served with whole-meal bread

(pane integrale) and a salad of cooked greens. It is also made in

Basilicata and parts of Calabria. This dish dates back to the days

when most of southern Italy was under the Greek rule.