From the Chronicle Kitchen Heirloom Beans

This week’s post comes to us courtesy of Steve Sando, proprietor of the company with the greatest and most desired beans available in the USA, Rancho Gordo New World Specialty Food.

Let us know what you think of this recipe by posting a comment. And, by commenting, you’re entered to win a copy of Heirloom Beans!

I always say “I hate health food” but in reality I do try and find ways to eat better. I don’t think I’d enjoy fat free cupcakes or pretend bacon, but if there are effortless little tricks I can use to lighten things up, I’m all for it.

Pureeing beans for a spread or dip isn’t news or revolutionary but when a friend gave me a purple cauliflower, I knew it was time to play in the kitchen. You can use any bean and any type of cauliflower, keeping in mind the textures will vary.

Black Calypso and Cauliflower Spread on Toasted Bread
One of the best aspects of working at farmers’ markets is the trading that vendors do among themselves after the market ends. I normally come home with quite a bounty—often including ingredients I would never consider buying on my own. One farmer gave me a purple cauliflower, and the result is this spread. The purple cauliflower mixed with the dark beans is less than attractive, but the cauliflower and bean combination is really good.

Serves 8 to 10

1 pound cauliflower, cut into florets
1 cup drained, cooked black calypso beans
1 tablespoon capers with juice
1 oil-packed anchovy fillet (optional)
Salt and freshly ground pepper
1/2-inch-thick slices crusty artisan bread (1 per person if loaf is fat or round, 2 if loaf is smaller)
Extra-virgin olive oil for brushing
Chopped fresh flat-leaf parsley for garnishing

Preheat the oven to 400°F.

Place a steamer rack over (but not touching) water in a large saucepan. Add the cauliflower, bring to a boil, and cook until soft, about 6 minutes. Remove the cauliflower from the pan, reserving some of the water, and let the cauliflower cool slightly.

Put the cauliflower, beans, capers, anchovy (if using), and a pinch each of salt and pepper in a blender. Blend until smooth. You may need to stir the mixture with a rubber spatula to get the blades going, but try to avoid adding more liquid. If you need more liquid, use the reserved steaming water. Transfer to a bowl. You will have about 2 cups. Taste and adjust the seasonings.

Brush the bread slices with olive oil. Arrange the slices on a baking sheet and toast in the oven until crisp but still tender inside, about 7 minutes.

Spread the bean mixture on the toasted bread. Sprinkle with parsley and then drizzle with olive oil. Serve on a large platter.

Substitution Note: Any of the cranberry or runner beans make a fantastic spread for bread, and all will pair well with the flavors here.

Purchase Heirloom Beans.

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