Ingredients

• 1 medium carrot, peeled
• 1 medium onion, peeled
• 3 stalks celery
• 2 cloves garlic, crushed
• 1/4 pound bacon
• 2 cups dried cannellini beans, soaked overnight and drained
• 4 cups chicken stock
• 1 quart cooked cannellini beans, drained
• 6 salted anchovy fillets, rinsed
• 3 tablespoons grated Parmesan
• 1 tablespoon minced garlic
• 1 teaspoon freshly chopped rosemary
• 1/3 cup extra virgin olive oil
• 1/2 teaspoon sea salt
• Freshly cracked white pepper

Instructions

1. For the beans: Quarter the carrot, onion, and celery. In a 4-quart saucepan, sweat the vegetables and garlic with the bacon for 3 minutes. Add the beans and cover with twice the volume of chicken stock or cold water. Bring to a boil and reduce the heat to a simmer. Cover and cook for 2 hours or until soft. Remove from heat and cool in liquid. Remove vegetables and bacon, and drain well. Makes about 1 quart of beans. For the brandade: Place the cooked beans, anchovies, Parmesan, garlic, and rosemary in a food processor. Puree until smooth. Add olive oil in a steady stream while blending. Season with salt and freshly cracked white pepper.;