Puglian bean purée with padron peppers recipe
 Sage, fennel and chilli bring this cannellini bean purée to life. Great served with padron peppers or any other crudités. 200g/7oz dried cannellini beans, soaked overnight in lots of cold water1 garlic bulb, cut in half1 red chilli3–4 tbsp extra virgin olive oil, plus extra for blending1 tbsp fennel seeds, ground½ tsp dried chilli flakes2 garlic cloves, crushed200g/7oz padron pepperssalt and freshly ground black pepper 200g/7oz dried cannellini beans, soaked overnight in lots of cold water 1 garlic bulb, cut in half 1 red chilli 3–4 tbsp extra virgin olive oil, plus extra for blending 1 tbsp fennel seeds, ground ½ tsp dried chilli flakes 2 garlic cloves, crushed 200g/7oz padron peppers salt and freshly ground black pepper Method 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. 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.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.Serve the bean purée with the Padron peppers and some crusty bread on the side. 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. 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. 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. 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. 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. 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. Serve the bean purée with the Padron peppers and some crusty bread on the side. Serve the bean purée with the Padron peppers and some crusty bread on the side.