White bean stew with dried red peppers

• Place the beans to soak in cold water overnight. Once soaked, drain.
• Soften the onions and the leeks cut into brunoise, add the fleshy part of the chorizo pepper, previously hydrated and cut into brunoise. Allow to cool.
• Blanch the carrot previously cut into dices.
• Mix equal quantities of oil and thickener with a blender, as if it was a cold roux.
• Boil the water (4 parts of water for each part of beans) and thicken with the mixture stirring with a metal whisk. Season and allow to cool.
• Place the beans on a tray (once rehydrated), the sauce, the carrot and the chopped Ibarra chilli. Add a bit of thickened water (filling to a max of ¾ of the tray).
• Heat-seal, place the valve and put into the steam oven with 100 % of humidity and at 93 ºC for 18 hours.
• Allow the temperature in the inside of the product reach 3 ºC.

HOW TO SERVE

• The temperature in the inside of the mixture must reach, at least, 65 ºC.
• Heat in the steam oven tray with 100 % of humidity and at 93 ºC for 30 minutes.
• If the trays are small (one serving), it is also possible to heat them in the microwave, for 5 minutes at maximum power.
• It is also possible to heat the beans in a pot.
• From each tray, you will obtain approximately 8 servings, with the temperature of the product at 70 ºC.

Notes:

• To make this recipe a recipe of 5th range cuisine, it’s possible to elaborate this recipe in a traditional way, lowering the temperature when ready and, then pasteurizing the mixture in a heat-sealed tray. To do so, the temperature of the inside of the product must reach 70 ºC during a determined amount of time, to prolong the expiration date.