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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

Method

  • 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
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Savoury red sangiovese.

Featured in

Jun 2014

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