- One 15-ounce can white beansÂ (preferably cannellini), rinsed andÂ drained
- 11â2 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 anÂ open flame, skinned, seeded, andÂ diced
- 1 teaspoon red wine vinegar
- Salt and pepper to taste
- 2 cups water or vegetable broth
- 2 tablespoons chopped fresh oregano
Technically, a brandade is a French dish made of pureed saltÂ cod, but I love this version made with white beans. It is easierÂ and very good , plus it has protein and fills you up withoutÂ overloading you with salt and fat.You can use it as a dip or as a sideÂ dish for grilled chicken or fish.
- First uou must divide the beans in half and set them aside.
- Than, in a large sautĂ© pan, heat 1â2 cup of the olive oil over mediumÂ heat. Add the onions and fennel and cook until they are softenedÂ but not browned, 5â6 minutes. Add half of the garlic andÂ cook 2 more minutes. Transfer to a bowl.
- Add the red peppers, 1â2 cup of the remaining olive oil, and theÂ vinegar to the bowl. Add half of the beans and toss well. Add saltÂ and pepper. Set aside.
- Puree the remaining beans with the remaining garlic in a foodÂ processor. Add salt and pepper to taste and the remaining 1â2 cupÂ of oil. Add the water or vegetable broth a little at a time duringÂ the processing until a mashed potatoâlike consistency is reached.
- Thoroughly combine the pureed beans with the unpureedÂ beanâvegetable mixture. Garnish with oregano and serve atÂ room temperature.