makes about 4 servings TIME 30-40 minutes
You will need:
2 tsp olive oil
Sprig rosemary, finely chopped
Half a leek, finely sliced (about a cup)
4 semi-dried figs, chopped
1 cup dried white beans, Cannelini, Navy, Great Northern etc.
2 teaspoons fresh lemon juice
Freshly Ground Peppercorns (optional)
1/4 cup broth or water if needed
Putting it all together:
Boil or cook beans in pressure cooker. I put a strip of Kombu (seaweed) int the beans as they cook to break down the gases and aid in in digestion. Kombu is chock full of minerals and does not affect the taste of the beans. Do not add salt to the beans as they cook. Wait until done if needed.
Put the olive oil into a pan and turn the heat to low. Add the chopped rosemary and warm in the oil for five minutes.
Add the leek to the pan, turn up the heat a little and cook for a further five minutes, until the leek is softened but not browned.
Next add the beans and figs to the pan and cook for a further five minutes.
Using a hand emersion blender if you have one, blitz the mixture until coarsely pureed (or smoother if you prefer). Add broth if puree is to dry. Squeeze fresh lemon juice over top, gently mix to coat. Top with freshly ground pepper.
Serve on top of toasted crusty bread, I used my home made rosemary filone bread, sliced, drizzled with EVOO and put under the broiler for 4 minutes! Soooo yummy!
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