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White Bean Mash with Confit Garlic Aïoli
Ottolenghi actually uses dried beans in this recipe, but we've given an alternative to use our jars so you can skip the bean-cooking process.
White Bean Mash with Confit Garlic Aïoli
Rated 5.0 stars by 1 users
Servings
6
Prep Time
10 minutes
Cook Time
1 hour 20 minutes
Author:
Yotam Ottolenghi
Ottolenghi actually uses dried beans in this recipe, but we've given an alternative to use our jars so you can skip the bean-cooking process.
Ingredients
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1 onion, peeled and cut into 8 wedges
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10 garlic cloves (ie, from about 1 whole head), peeled
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3 sprigs thyme
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2 sprigs rosemary
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1 green chilli, halved lengthways
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200ml olive oil
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1 tbsp dijon mustard
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2 anchovy fillets, drained (optional)
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90ml lemon juice (ie, from about 4 lemons)
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10g fresh dill, roughly chopped
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½ tsp aleppo chilli flakes (or another variety)
Directions
We can’t legally give you the full recipe, but you can find the full directions over on The Guardian website here.
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