Ingredients
Fresh beans
Beans -Purple, yellow and green
Roasted avocado
Ripe avocado
Maldon sea salt
Epazote vinaigrette
110gepazote leaves
170gArbequina oil
100glime juice
14 ice cubes
20gsalt
5gxanthan gum
12g ultratex 3
Bean broth
750gbeans
110gcarrots
8ggarlic
60gcelery
60gonion
1000gfresh yellow beans
Squid bean broth
270gbean broth
50gbutter, diced
4.5gkosher salt
95gsquid, bodies and tails (cleaned and shocked in ice water for 1 minute)
Lemon juice, to taste
Method
Fresh beans
Blanch beans in salted water and shocked in ice water.
Roasted avocado
Prick the flesh and roast over coals for about 3 minutes, rotating each minute. Cut into desired shape. Season with maldon salt.
Epazote vinaigrette
Blend lime juice, oil, epazote leaves, and ice cubes just enough to crush the ice. Slowly add xanthan and ultratex. Pass through chinois and cool over an ice bath. Cool quickly to avoid the color turning. Add Arbequina olive oil to finish.
Bean broth
Simmer all ingredients, except beans for 1 hour. Then add beans.
Squid bean broth
In a small pot, sweat butter, salt and squid until the butter begins to bubble on side of pan. Add bean broth and cover, bring to a simmer. Cover and let steep and remove from heat. Season with lemon juice on the pick up.
To serve
Bean flowers- all colours
Find out more about Chef Kostow’s culinary career