Puglian bean purée with Padron peppers

111 Matt Tebbutt recipe template

Preparation time
overnight

Cooking time
30 mins to 1 hour

Serves
Serves 4–6

Dietary
Vegetarian

By Jane Baxter
From Saturday Kitchen

Ingredients

  • 200g/7oz dried cannellini beans, soaked overnight in lots of cold water
  • 1 garlic bulb, cut in half
  • 1 red chilli
  • 3–4 tbsp extra virgin olive oil, plus extra for blending
  • 1 tbsp fennel seeds, ground
  • ½ tsp dried chilli flakes
  • 2 garlic cloves, crushed
  • 200g/7oz Padron peppers
  • salt and freshly ground black pepper
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