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
Drain the soaked beans, then place them in a pan and cover with fresh cold water. Add the garlic and chilli. Bring to the boil, then reduce to a simmer and cook for 30–40 minutes, until the beans are tender.
Drain the beans well and place them in a food processor. Squeeze out the soft garlic from each clove and add to the beans. Add 2 tablespoons of olive oil, fennel seeds, chilli flakes and crushed garlic and blend the mixture until smooth. You may need to add a bit more extra virgin olive oil to get a really smooth consistency.
Heat another tablespoon of extra virgin olive oil in a frying a pan over a medium heat, then add the Padron peppers. Sprinkle with salt, keep on stirring and removethe pan from the heat when the peppers are slightly browned. This should take about 5 minutes.
Serve the bean purée with the Padron peppers and some crusty bread on the side.
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