White bean brandade

Yield: 1 servings

Measure Ingredient
1 medium Carrot; peeled
1 medium Onion; peeled
3 \N Stalks celery
2 \N Cloves garlic; crushed
¼ pounds Bacon
2 cups Dried cannellini beans; soaked overnight
\N \N ; and drained
4 cups Chicken stock
1 quart Cooked cannellini beans; drained
6 \N Salted anchovy fillets; rinsed
3 tablespoons Grated Parmesan
1 tablespoon Minced garlic
1 teaspoon Freshly chopped rosemary
⅓ cup Extra virgin olive oil
½ teaspoon Sea salt
\N \N Freshly cracked white pepper



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.

Converted by MC_Buster.

Per serving: 1492 Calories (kcal); 129g Total Fat; (80% calories from fat); 42g Protein; 30g Carbohydrate; 96mg Cholesterol; 11476mg Sodium Food Exchanges: 0 Grain(Starch); 4½ Lean Meat; 4 ½ Vegetable; 0 Fruit; 22 ½ Fat; 0 Other Carbohydrates

Recipe by: COOKINGLIVE PRIMETIME SHOW #CPOOO3 Converted by MM_Buster v2.0n.

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