Flan of White Beans with Red Bell Pepper Sauce

A bean recipe for every taste:

(*) soaked in water for one night and cooked in vegetable soup until soft The still hot cooked beans with 100 ml of whipping cream and egg in a hand mixer until finely mashed and seasoned with salt and freshly ground pepper to taste.

Butter the soufflé dishes, place a slice of salami in each and fill with the bean puree. Cook the flan in the oven at 180 °C for about 20 minutes.

Soften the peppers in salted water, take them out, whisk with the remaining whipping cream, season with salt and pepper and strain through a sieve. Refine the sauce with 1 tbsp. butter.

Rinse the spinach well and place in a frying pan with butter and a clove of garlic form and fall together. Season with salt, pepper and a pinch of nutmeg.

Remove the bean flans from the ramekins, arrange them on a bed of spinach and pour the sauce around them.

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