Puglian bean purée with padron peppers

1. 1

   Drain the soaked beans, then place them in a pan and cover with fresh cold water. Add the garlic and chilli. Bring to the boil, then reduce to a simmer and cook for 30-40 minutes, until the beans are tender.

2. 2

   Drain the beans well and place them in a food processor. Squeeze out the soft garlic from each clove and add to the beans. Add 2 tablespoons of olive oil, fennel seeds, chilli flakes and crushed garlic and blend the mixture until smooth. You may need to add a bit more extra virgin olive oil to get a really smooth consistency.

3. 3

   Heat another tablespoon of extra virgin olive oil in a frying a pan over a medium heat, then add the padron peppers. Sprinkle with salt, keep on stirring and removethe pan from the heat when the peppers are slightly browned. This should take about 5 minutes.

4. 4

   Serve the bean purée with the Padron peppers and some crusty bread on the side.

1 serving ≈ 150 g

Nutrition values are estimates. - means data is unavailable.