Cannellini Bean Purée
For variety, you can use other beans in this recipe, such as kidney beans, chickpeas, navy beans, or black beans. Just remember that the dried beans must be soaked in stock overnight before using.
Makes 2 cups
2 cups dry cannellini beans
1½ gallons Vegetable Stock (page 16)
¼ bunch fresh parsley, stems only
1 bulb garlic
2 bay leaves
½ cup extra-virgin olive oil
Fresh-cracked black pepper
Soak the beans overnight in ¾ gallon of the stock.
Drain the beans and discard the stock. Clean and chop the parsley stems. Peel and mince the garlic.
Place the beans in a large stockpot with the remaining stock, the parsley, garlic, and bay leaves. Set lid ajar and simmer over medium heat, until the beans are thoroughly cooked, about 1½ hours.
Drain, and remove the bay leaves. Purée beans in a food processor until smooth. Use as desired, drizzled with the oil and sprinkled with pepper.