The use of dried prunes, soy sauce and allspice berry takes this cannellini beans spread to a whole new level. The sweet and salty flavor, the caramelized pieces of onions and just the word “lard” makes my mouth water.
Serve with sourdough and pickles.
This recipe was originally posted on a Polish vegetarian website and was taken over and translated into English on this website.
What you will need for the beans spread:
1 can of Cannellini beans
2 medium yellow onions, finely chopped
4 prunes, finely chopped
2 bay leaves
1 allspice berry
1 juniper berry
½ teaspoon marjoram
1 tablespoon soy sauce
salt and freshly ground black pepper to taste
Vegetable oil for frying
Heat the oil in a frying pan and add the chopped onion with the allspice, juniper, clove and bay leaves. Fry over low heat until the onion is golden.
Meanwhile, drain the beans, rinse and mix with a hand blender adding the soy sauce, marjoram, a large pinch of pepper, salt to taste and 2 tablespoons cold water and set aside. Finely chop the prunes.
Pick out the spices from the fried onions mix. Add the fried onions and chopped prunes to the beans puree, mixing briefly on high speed. It is important that all the ingredients are incorporated, but make sure that you still get some chunks of onions and prunes.
Season to taste with salt and pepper, add a few drops of soy sauce more. It tastes best when cooled in the refrigerator.