White Bean Brandade
Hi everyone, I’m back! Sorry for the radio silence. I spaced two weeks ago (let’s call it “empty-nester brain”) and then was visiting our daughter, Mattes, in Florence this past week. And what a week it was! I had visited Florence before but never immersed myself by staying in one perfectly situated apartment for seven solid days. I fell in love experiencing it from the inside with the guidance of our very own resident expert. Yes, the city is brimming with tourists and in these days of shared itineraries, internet deep dives, Instagram, Facebook groups and TikTok it is almost impossible to discover someplace undiscovered but if you read between the lines, you can hone in on the spots that most appeal to you. And with Florence being a small city, better walked than driven, it was easy to just wander and explore. All that’s to say, if you are looking for Florence recs, hit me up in the comments; I’m happy to share. And in the coming weeks, I will be attempting to recreate some of our favorite dishes. When I get it right, you’ll be the first to know!
Until then, I thought that I would share this French recipe that is both surprisingly perfect for today–St Patrick’s Day–and something similar to what Mattes ordered the night that we ate at Il Cibreino. Brandade is traditionally made with cod (and how it was prepared by the restaurant) but this version is made vegetarian by replacing the fish with white beans. It is a scrumptious, bubbling hot, crusted-top dish that can be served as a shared appetizer or a wonderful supper alongside a bright green salad. I was lucky enough to happen upon this recipe in Joe Yonan’s cookbook Cool Beans but it is the brain child of Chef Rich Landau of Vedge in Philadelphia.
White Bean Brandade makes use of canned cannellini beans, baked potatoes and a bunch of other pantry staples. It is easy to whip up and tastes impressive in that rustic French, simplicity sort of way. My only regret is that I didn’t take the time to stage a better photo–both to convince you to make it and prevent me from burning the roof of my mouth. I just couldn’t wait to dive in. I hope that you share my enthusiasm. Enjoy!
White Bean Brandade
Ingredients
- 1 lb russett potatoes
- 1 15-oz can cannellini beans drained and rinsed
- 1 c mayonnaise
- 1 clove garlic chopped
- 1 small shallot chopped
- 3 Tbls olive oil
- 2 Tbls chopped chives
- 1 Tbls fresh lemon juice
- 2 tsp Dijon mustard
- 1 tsp kosher salt
- 1/2 tsp white pepper
- 1/2 tsp sherry vinegar
- crusty bread or crackers for serving
Instructions
- Preheat oven to 425F.
- Pierce potatoes all over with a fork. Microwave on high for 4 minutes, then transfer to a rimmed baking sheet and bake until soft inside, about 45 minutes.
- While the potatoes are baking, combine the beans, mayo, garlic, shallot, olive oil, chives, lemon juice, mustard, salt, pepper and vinegar in the bowl of a food processor and puree until very smooth, scraping down the sides of the bowl as needed. Transfer to a large bowl.
- When the potatoes are ready, let them cool for a few minutes until they're easy to handle and increase the oven temperature to 450F.
- Slash open the potatoes and use a fork to flake flesh into the bowl with the bean mixture. Gently mix in the potatoes to incorporate. Let the mixture stand for 20 minutes so the potatoes can absorb the moisture. At this point the mixture can be refrigerated in an airtight container for up to a week before being baked.
- Transfer the mixture to a 3- to 4-cup gratin dish or small casserole. Bake until the top is bubbly and lightly browned, 15 to 20 minutes.
- Serve with crusty bread or crackers.
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March 17, 2025 @ 10:04 am
That is a combination of ingredients that I would never have considered but I will give it a try.