Served with breadsticks or French bread and crudites this cannellini bean dip makes a nice summery lunch or evening snack.
Brandade is a creamy dip, more usually made from cod, which comes from Provence. This version using beans instead of cod is, so I’ve read, traditionally known as “poor man’s brandade”. The “poor man’s” version is not an uncommon appellation for traditional dishes to be around the world, which were created without meat on lean days.
Usually I will cook my beans from dry in 500g batches and if I’m not using them all at once, then I will freeze them in portions for later use (in recipes like this one). I find this to be both a time and money saving practice, though naturally you do have to plan ahead somewhat.
I often buy my pulses in 3kg bags online (search for the best deal) but if you scan the websites of the major supermarkets you will also find them sold relatively inexpensively in both tinned and dried form.
Cannellini & Rosemary Brandade
- Finely chop the leaves from two sprigs of fresh rosemary (I got mine from the garden) and put into your food processor.
- Add one x 400g tin cannellini beans, drained (OR 125g dried cannellini beans, cooked till tender earlier).
- Process along with two tablespoons of olive oil, 1 tsp salt & 1/2 tsp white pepper.
- Add three to four tablespoons lemon juice and blend well.
- Add enough soya milk (three to four tablespoons) to process to a soft puree.
- Serve with wholewheat grissini.