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Garlicky white bean purée with fried pepperoni

Australian Gourmet Traveller recipe for garlicky white bean purée with fried pepperoni.

By Emma Knowles
  • Serves 4 - 6
  • 30 mins preparation
  • 55 mins cooking plus soaking
Garlicky white bean purée with fried pepperoni
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.

Ingredients

  • 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

Main
  • 1
    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.
  • 2
    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).
  • 3
    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.
  • 4
    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.
  • 5
    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.

Notes

Drink Suggestion: Savoury red sangiovese. Drink suggestion by Max Allen