Recipe courtesy of Terrance Brennan

White Bean Brandade

  • Level: Easy
  • Total: 2 hr 50 min
  • Prep: 20 min
  • Cook: 2 hr 30 min
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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

  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.

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