GARLICKY WHITE BEAN PURÉE WITH FRIED SALAMI
Prep time 15 mins Cooking time 1 hour Serves 4
INGREDIENTS
300g dried cannellini beans, soaked overnight in cold water, drained
500ml (2 cups) chicken stock
3 garlic heads, individually wrapped in foil Juice of 1½ lemons, or to taste
100ml extra-virgin olive oil
150g beef salami, thickly sliced
¼ cup (loosely packed) oregano
2 tbsp red grape vinegar, or to taste
To serve: thick slices of char-grilled sourdough
METHOD
Preheat oven to 220°C. Combine beans, chicken stock and 500ml cold water in a large saucepan, bring to the boil over medium-high heat and cook until beans are tender and liquid is almost evaporated, 45-50 mins, drain, reserving cooking liquid.
Roast garlic on an oven tray until very tender, 40-45 mins. When cool enough to handle, squeeze cloves from skins into a bowl (discard skins).
Reserve ½ cup of beans to serve and process the rest with garlic, lemon juice and 50ml extra-virgin olive oil in a food processor until smooth, season generously to taste. Thin slightly with a little reserved cooking liquid if too thick. Transfer to a saucepan. Heat remaining olive oil in a frying pan over medium-high heat, add salami and stir occasionally, until it starts to crisp at the edges, 2-3 mins. Remove pan from heat, add oregano and vinegar (be careful, hot oil will spit), stir to combine and season to taste. Warm white bean purée gently over low heat, stirring continuously. Spread onto char-grilled slices of sourdough, scatter reserved beans over, top with fried salami and serve hot.