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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: For the beans: Quarter the carrot, onion, and celery. In a 4-quart saucepan, sweat the vegetables and garlic with the bacon for 3 minutes. Add the beans and cover with twice the volume of chicken stock or cold water. Bring to a boil and reduce the heat to a simmer. Cover and cook for 2 hours or until soft. Remove from heat and cool in liquid. Remove vegetables and bacon, and drain well. Makes about 1 quart of beans.
For the brandade: Place the cooked beans, anchovies, Parmesan, garlic, and rosemary in a food processor. Puree until smooth. Add olive oil in a steady stream while blending. Season with salt and freshly cracked white pepper.
Per serving: 1492 Calories (kcal), 129g Total Fat, (80% calories from fat); 42g Protein, 30g Carbohydrate, 96mg Cholesterol, 11476mg Sodium
Food Exchanges: 0 Grain(Starch), 4 1/2 Lean Meat, 4 1/2 Vegetable, 0 Fruit, 22 1/2 Fat, 0 Other Carbohydrates
Ingredients:
1 medium Carrot, peeled
1 medium Onion, peeled
3 Stalks celery
2 Cloves garlic, crushed
1/4 Pound(s) Bacon
2 Cup(s) Dried cannellini beans
4 Cup(s) Chicken stock
1 Quart(s) Cooked cannellini beans
6 Salted anchovy fillets
3 Tablespoon(s) Grated Parmesan
1 Tablespoon(s) Minced garlic
1 Teaspoon(s) Freshly chopped rosemary
1/3 Cup(s) Extra virgin olive oil
1/2 Teaspoon(s) Sea salt |
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