Recipe courtesy of Terrance Brennan

White Bean Brandade

Save Recipe
  • Level: Easy
  • Total: 2 hr 50 min
  • Prep: 20 min
  • Cook: 2 hr 30 min
Share This Recipe



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


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


  1. 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.

White Bean and Chicken Chili

White Bean and Arugula Salad

White Bean Dip with Pita Chips

White Chicken Chili

White Pizza

White Chicken Enchiladas

Red Beans and Rice

Mussels in White Wine