White Bean Brandade Recipes

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SMOKED FISH AND WHITE BEAN BRANDADE



Smoked Fish and White Bean Brandade image

Brandade, a specialty of Languedoc and Provence, inspired the following recipe. Also called brandade de morue ("ragout of cod"), it is classically a purée of salt cod, olive oil, and milk, often thickened with bread or potato. Can be prepared in 45 minutes or less.

Yield Makes about 3 1/2 cups

Number Of Ingredients 6

a 19-ounce can cannellini beans, rinsed and drained
a 1-pound piece smoked whitefish, skin and bones discarded and fish flaked (about 3 cups)
1 garlic clove, chopped and mashed to a paste with 1/2 teaspoon salt
3/4 cup milk
2 teaspoons fresh thyme leaves, minced
Accompaniment: Melba toasts or red bell pepper, cut into wide strips

Steps:

  • In a food processor blend beans, fish, and garlic paste until smooth. With motor running add milk in a slow stream. Stir in thyme and salt to taste. Serve brandade with toasts or bell pepper strips.

BRANDADE OF WHITE BEANS WITH ARTICHOKES AND TRUFFLE VINAIGRETTE



Brandade Of White Beans With Artichokes And Truffle Vinaigrette image

Provided by Molly O'Neill

Categories     appetizer

Time 1h15m

Yield Four servings

Number Of Ingredients 12

6 tablespoons dried white beans, soaked in water overnight, drained
2 cloves garlic, peeled
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
2 tablespoons heavy cream
1 tablespoon balsamic vinegar
2 tablespoons olive oil
1 tablespoon truffle oil
8 whole, fresh artichoke hearts, cooked until tender
1/2 teaspoon chopped truffle, optional
1 cup mache
4 teaspoons chopped chives

Steps:

  • Place the beans and the garlic in a saucepan and cover with water. Place over medium heat and simmer until beans are tender, about 40 minutes, adding more water if necessary to keep the beans covered. Drain and place the beans in a food processor. Add 1/2 teaspoon salt and pepper and process until smooth.
  • Place the cream in a bowl and whip with a whisk until the cream holds soft peaks. Fold the cream into the bean puree. Adjust seasoning if needed and refrigerate until cold and firm.
  • Place the vinegar in a mixing bowl and whisk in the olive oil and truffle oil. Season with salt and pepper to taste. Cut 4 of the artichoke hearts into wedges.
  • To serve, place 1 whole artichoke heart in the center of each of 4 plates. Spoon the bean puree into the center of the artichoke hearts. Arrange the artichoke wedges around the plates. Season with salt and pepper. Stir the chopped truffle, if using, into the vinaigrette and spoon it over the dish. Garnish with the mache and sprinkle with chives. Serve cold.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 10 grams, Carbohydrate 22 grams, Fat 13 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 333 milligrams, Sugar 2 grams, TransFat 0 grams

CAULIFLOWER-AND-WHITE-BEAN BRANDADE



Cauliflower-and-White-Bean Brandade image

Provided by Molly O'Neill

Categories     condiments, dips and spreads, appetizer

Time 5m

Number Of Ingredients 6

1/2 cup mashed potatoes
2/3 cup chopped, cooked cauliflower
1/2 cup mashed and sieved cooked white beans
2 cloves garlic, minced
1/2 cup olive oil
Salt and freshly ground black pepper to taste

Steps:

  • Place the potatoes, cauliflower, beans and garlic in a food processor and pulse until combined. With the motor running, drizzle in the oil. Transfer to a bowl and season to taste with salt and pepper. Serve with Cauliflower Fritters and Stilton Rouille (see recipes).

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 16 grams, Carbohydrate 8 grams, Fat 19 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 154 milligrams, Sugar 0 grams, TransFat 0 grams

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