The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Garlicky white bean purée with fried pepperoni

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.

You'll need

300 gm dried cannellini beans, soaked overnight in cold water, drained 500 ml (2 cups) chicken stock 3 garlic heads, individually wrapped in foil Juice of 1½ lemons, or to taste 100 ml extra-virgin olive oil 150 gm pepperoni, thickly sliced ¼ cup (loosely packed) oregano 2 tbsp red wine vinegar, or to taste To serve: thick slices of char-grilled sourdough


  • 01
  • 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.
  • 02
  • 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).
  • 03
  • 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.
  • 04
  • 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.
  • 05
  • 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.

At A Glance

  • Serves 4 - 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Savoury red sangiovese.

Featured in

Jun 2014

You might also like...

Pasta recipes


Egg-yolk pasta dough

Roman recipes


Whole-egg pasta dough

Italian recipes


Basic pasta recipe

Gnocchi recipes


Pan-fried John Dory agrodolce with endive and goat’s cheese

Italian frozen dessert recipes


Balsamic caramel figs with ricotta mousse

Italian poultry recipes


Cognac and hazelnut affogato

Pizza recipes


Panettone, ricotta and peach cake

Meatball recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.