Whether you eat this as a snack or light meal, chances are
you'll be coming back for more of this moreish creamy-spicy combo.
Begin this recipe a day ahead to soak the white beans.
300 gmdried cannellini beans, soaked overnight in cold water, drained500 ml(2 cups) chicken stock3garlic heads, individually wrapped in foilJuiceof 1½ lemons, or to taste100 mlextra-virgin olive oil150 gmpepperoni, thickly sliced¼ cup(loosely packed) oregano2 tbspred wine vinegar, or to tasteTo serve:thick slices of char-grilled sourdough
Preheat oven to 220C. Combine beans, chicken stock and 500ml cold water in a large saucepan, bring to the boil over medium-high heat and cook until beans are tender and liquid is almost evaporated (45-50 minutes), drain, reserving cooking liquid.
Roast garlic on an oven tray until very tender (40-45 minutes). When cool enough to handle, squeeze cloves from skins into a bowl (discard skins).
Reserve ½ cup of beans to serve and process the rest with garlic, lemon juice and 50ml extra-virgin olive oil in a food processor until smooth, season generously to taste. Thin slightly with a little reserved cooking liquid if too thick. Transfer to a saucepan.
Heat remaining olive oil in a frying pan over medium-high heat, add pepperoni and stir occasionally, until it starts to crisp at the edges (2-3 minutes). Remove pan from heat, add oregano and vinegar (be careful, hot oil will spit), stir to combine and season to taste.
Warm white bean purée gently over low heat, stirring continuously. Spread onto char-grilled slices of sourdough, scatter reserved beans over, top with fried pepperoni and serve hot.