Name: Cannellini Bean Puree
Yield: Serves 6–8 as a Side dish
Cuisine: Italy
Ingredients: 1 small carrot; 1 garlic clove, lightly crushed with the flat of a knife; 125 ml (½ cup) olive oil; 3 or 4 sage leaves; 1 small celery stalk; 1 small onion; 2 small sprigs of rosemary; 400 g (14 oz) dried cannellini beans, soaked in cold water overnight

Preparation info

Serves
6–8
as a Side dish

Difficulty
Easy

Appears in

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