Tessa Kiros

Cannellini Bean Puree

Preparation info
  • Serves

    6–8

    as a Side dish
    • Difficulty

      Easy

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Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

This is wonderful with the shin of veal but it could also be nice with a couple of pan-fried Italian sausages or grilled (broiled) lamb chops. Prepare it beforehand and warm it up quickly in a saucepan, stirring continuously so that it doesn’t stick, then drizzle with oil to serve.

Ingredients

  • 400 g (14 oz) dried cannellini beans, soaked in cold water overnight
  • 1 small carrot

Method

Drain the soaked beans and put them in a large saucepan. Cover with cold water and bring to the boil. Remove the scum that rises to the surface with a slotted spoon and lower the heat slightly. Add the whole carrot, celery, onion and sage leaves. Cook for about 1¼ hours, or until the beans are tender. Remove the beans from the heat and remove as much of the carrot, celery, onion and sage bits a

Photos