White Bean Brandade
- One 15-ounce can white beans (preferably cannellini), rinsed and drained
- 11⁄2 cups extra-virgin olive oil
- 1 medium onion, peeled and diced
- 1 fennel bulb, diced
- 6 garlic cloves, peeled and minced
- 1 large red bell pepper, charred on an open flame, skinned, seeded, and diced
- 1 teaspoon red wine vinegar
- Salt and pepper to taste
- 2 cups water or vegetable broth
- 2 tablespoons chopped fresh oregano
Instructions:
Technically, a brandade is a French dish made of pureed salt cod, but I love this version made with white beans. It is easier and very good , plus it has protein and fills you up without overloading you with salt and fat.You can use it as a dip or as a side dish for grilled chicken or fish.
- First uou must divide the beans in half and set them aside.
- Than, in a large sauté pan, heat 1⁄2 cup of the olive oil over medium heat. Add the onions and fennel and cook until they are softened but not browned, 5–6 minutes. Add half of the garlic and cook 2 more minutes. Transfer to a bowl.
- Add the red peppers, 1⁄2 cup of the remaining olive oil, and the vinegar to the bowl. Add half of the beans and toss well. Add salt and pepper. Set aside.
- Puree the remaining beans with the remaining garlic in a food processor. Add salt and pepper to taste and the remaining 1⁄2 cup of oil. Add the water or vegetable broth a little at a time during the processing until a mashed potato–like consistency is reached.
- Thoroughly combine the pureed beans with the unpureed bean–vegetable mixture. Garnish with oregano and serve at room temperature.