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 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
- 1Preheat 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.
- 2Roast 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).
- 3Reserve 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.
- 4Heat 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.
- 5Warm 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.
Drink Suggestion: Savoury red sangiovese. Drink suggestion by Max Allen