- Level: Easy
- Total: 2 hr 50 min
- Prep: 20 min
- Cook: 2 hr 30 min
Ingredients
Beans:
1 medium carrot, peeled
1 medium onion, peeled
3 stalks celery
2 cloves garlic, crushed
1/4 pound bacon
2 cups dried cannellini beans, soaked overnight and drained
4 cups chicken stock
Brandade:
1 quart cooked cannellini beans, drained
6 salted anchovy fillets, rinsed
3 tablespoons grated Parmesan
1 tablespoon minced garlic
1 teaspoon freshly chopped rosemary
1/3 cup extra virgin olive oil
1/2 teaspoon sea salt
Freshly cracked white pepper
Directions
- For the beans: Quarter the carrot, onion, and celery. In a 4-quart saucepan, sweat the vegetables and garlic with the bacon for 3 minutes. Add the beans and cover with twice the volume of chicken stock or cold water. Bring to a boil and reduce the heat to a simmer. Cover and cook for 2 hours or until soft. Remove from heat and cool in liquid. Remove vegetables and bacon, and drain well. Makes about 1 quart of beans. For the brandade: Place the cooked beans, anchovies, Parmesan, garlic, and rosemary in a food processor. Puree until smooth. Add olive oil in a steady stream while blending. Season with salt and freshly cracked white pepper.
