Name: White Bean Brandade
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT2H30M0.000S
Total time: P0Y0M0DT2H50M0.000S
Ingredients: 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

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Terrance Brennan, Picholine Restaurant

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White Bean Brandade

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