Ingredients:
½ cup dried white cannellini beans, soaked overnight
1 tsp sea salt
2 Tbs red wine vinegar, preferably Spanish cabernet
vinegar
Procedure:
1. Drain beans from soaking liquid, rinse, and put in 2-quart pot.
2. Cover with two inches of water.
3. Bring to a boil over high heat.
4. Lower heat to simmer, cook until beans are tender, about 45 minutes.
5. Add salt to pot, cool beans in liquid.
6. When cool, drain beans, reserving liquid, place in blender, add ½ cup bean cooking liquid, blend over high speed until smooth but still thick, adding more bean liquid if needed.
7. Add vinegar and blend.
8. Adjust seasoning as needed
Recipe Type: Authentic
Recipe Author: Executive Chef Ben Pollinger of Oceana Restaurant
Restaurant: Oceana Restaurant, 120 W 49th St New York, NY, USA
Source: http://www.bu.edu/today/files/2012/12/Recipe_Feast_of_the_Seven_Fishes.pdf
½ cup dried white cannellini beans, soaked overnight
1 tsp sea salt
2 Tbs red wine vinegar, preferably Spanish cabernet
vinegar
Procedure:
1. Drain beans from soaking liquid, rinse, and put in 2-quart pot.
2. Cover with two inches of water.
3. Bring to a boil over high heat.
4. Lower heat to simmer, cook until beans are tender, about 45 minutes.
5. Add salt to pot, cool beans in liquid.
6. When cool, drain beans, reserving liquid, place in blender, add ½ cup bean cooking liquid, blend over high speed until smooth but still thick, adding more bean liquid if needed.
7. Add vinegar and blend.
8. Adjust seasoning as needed
Recipe Type: Authentic
Recipe Author: Executive Chef Ben Pollinger of Oceana Restaurant
Restaurant: Oceana Restaurant, 120 W 49th St New York, NY, USA
Source: http://www.bu.edu/today/files/2012/12/Recipe_Feast_of_the_Seven_Fishes.pdf