We were delighted to have Jeremy Lee, head chef at Quo Vadis and a long-time friend of Brindisa, create this recipe for our Rare Pulse Club subscription box. We're now pleased to share it with everyone.
Jeremy says “This dish is an homage to the lighter, sunnier months when a table outside beckons. A dish on which is spread a film of a simple anchoïade on which is heaped the beans cooked tender to be dressed with a sauce vierge, made with coarsely chopped tomatoes ripened in sunshine, finely chopped garlic, thinly sliced shallots, infused with basil torn into scraps and dressed in a fruited red wine vinegar and a superb oil. Lovely as is, or serve with fish, meat or simply vegetables and salads”.
1. Follow the instructions on your pack of dried beans for soaking overnight, or click here.
Note: We used rare Spanish Alubia Canela beans in the original recipe, which were available exclusively through our Rare Pulse Club subscription box. For a similar texture, we recommend using our heirloom Tolosana beans instead. For speed, you could also used our jarred Tolosana beans.
2. Drain the soaked beans and place in a pan, covering them by about 3 fingers of water. Bring the beans up to the boil and then turn down the heat, cover, and cook over the lowest flame. The water should be barely trembling, the idea is to cook the beans as slowly as possible, creating the creamiest of velvety textures, whilst keeping the skin intact. Cooking the beans will take between 45 minutes to 2 hours depending on the temperature and the age of the beans.
Once cooked, leave the beans in their cooking liquor until ready to use.
3. Prepare the anchoïade: roughly chop the anchovies and place them in a small pan with their own oil from the can, along with the extra virgin olive oil and the chopped garlic. Warm through until the anchovy begins to break down and the garlic smells glorious. Set aside.
4. For the sauce vierge, place all the ingredients together in a bowl and season to taste; the result should be quite zingy.
5. When ready to serve, warm up the beans, drain (reserving their broth for a soup or stew) and then dress with the extra virgin olive oil and salt to taste.
6. Place the anchoïade on the base of each plate, pile on the beans and top with the sauce vierge.
Cooking time:
45 mins - 2 hours
Ready in:
1-2 hours
Prep time:
10 mins
Serves:
4-6 people
We were delighted to have Jeremy Lee, head chef at Quo Vadis and a long-time friend of Brindisa, create this recipe for our Rare Pulse Club subscription box. We're now pleased to share it with everyone.
Jeremy says “This dish is an homage to the lighter, sunnier months when a table outside beckons. A dish on which is spread a film of a simple anchoïade on which is heaped the beans cooked tender to be dressed with a sauce vierge, made with coarsely chopped tomatoes ripened in sunshine, finely chopped garlic, thinly sliced shallots, infused with basil torn into scraps and dressed in a fruited red wine vinegar and a superb oil. Lovely as is, or serve with fish, meat or simply vegetables and salads”.
1. Follow the instructions on your pack of dried beans for soaking overnight, or click here.
Note: We used rare Spanish Alubia Canela beans in the original recipe, which were available exclusively through our Rare Pulse Club subscription box. For a similar texture, we recommend using our heirloom Tolosana beans instead. For speed, you could also used our jarred Tolosana beans.
2. Drain the soaked beans and place in a pan, covering them by about 3 fingers of water. Bring the beans up to the boil and then turn down the heat, cover, and cook over the lowest flame. The water should be barely trembling, the idea is to cook the beans as slowly as possible, creating the creamiest of velvety textures, whilst keeping the skin intact. Cooking the beans will take between 45 minutes to 2 hours depending on the temperature and the age of the beans.
Once cooked, leave the beans in their cooking liquor until ready to use.
3. Prepare the anchoïade: roughly chop the anchovies and place them in a small pan with their own oil from the can, along with the extra virgin olive oil and the chopped garlic. Warm through until the anchovy begins to break down and the garlic smells glorious. Set aside.
4. For the sauce vierge, place all the ingredients together in a bowl and season to taste; the result should be quite zingy.
5. When ready to serve, warm up the beans, drain (reserving their broth for a soup or stew) and then dress with the extra virgin olive oil and salt to taste.
6. Place the anchoïade on the base of each plate, pile on the beans and top with the sauce vierge.
4-6 people
45 mins - 2 hours
10 people
30-40 mins
8 people
30-35 mins
3-4
30-45 mins
2 people
20 mins
25 people
0 mins
Serves 4
40 mins
2 people
25 mins
4–6 people
1 hour
4 people
40 mins
2-3
25 mins
4 people
10 mins
4 people
55 mins
4 as side dish
5 mins
2-4
0 minutes
2-3
10 mins
2-3 people
2 hours and 10 mins
4-5 people
1.5 to 2 hours
2 people
40 mins
serves 5
2-3 hours
Serves 6
3 hours 45 mins
2 people
20 - 30 mins
6-8 as a side
45 min
6-8 people as an aperitive
30 min
4 as a main
20 min
4-6 people as a starter
45-50 min
4-6 people as an aperitive
25/30 min
4-6 people as a main
35 min
4-6 people as a starter
45 min
2
30
2
30
6 people
0 (apart from the boiled eggs)
2 people
12 mins
4 people
1 hour
4 people
2 mins
4 people (as tapas with other dishes)
15-30 mins
4 people
8 mins
4 people
25 minutes
4 people
0 min
4 people
40 mins
2 people
50 mins
Serves 4-6
15 minutes (croutons)
4 people
1 hour 40 mins
Serves 4
30 mins
Serves 4
30 mins
4-6
45 mins
Serves 4
45 minutes
Serves 2-4
30 mins
Serves 4
20 mins
