Breakfast

Cannellini bean spread also known as vegetarian lard

March 3, 2014

Cannellini bean spread or vegetarian lard

We’ve been back for a week. The bags are unpacked, Tomek did laundry so many times. He loves it for some reason. I love that he loves it. Photos from our trip are getting organized and I slowly start to put them into posts. It’s hard part. That was a different type of trip and I try to pick the right words to tell you the story.

So in meantime I will tell you about the recipe that got me intrigued. I came across this recipe on one of my favourite Polish, vegetarian blogs – Jadłonomia. I’m not a fan of fatty food, but plenty of my friends would love a sandwich with good lard with cracklings. It’s very basic type of food, but probably because of that so loved. You can find it during regional markets, or in taverns serving serving regional food, it’s usually eaten with dill pickles and can be followed by a shot of vodka (who would have thought ;).

Cannellini bean spread or vegetarian lard

But who am I kidding, it’s not that easy to get a vegetarian version of something so meaty, but to my surprise it is actually  pretty close to original. So doesn’t matter if you are a vegetarian or not, it’s worth trying, it’s just different. I used it on a sandwich, but feel free to try it as a dip with crackers.

Cannellini bean spread or vegetarian lard

Cannellini bean spread also known as vegetarian lard

Cannellini bean spread also known as vegetarian lard

Recipe adapted from Jadlonomia

  • 2 onions, finely chopped
  • 2 bay leaves
  • 1 allspice berry
  • 1 juniper berry
  • 1 clove
  • 400g can cannellini beans, drained and rinsed
  • 2 Tbsp water
  • 1 Tbsp light soy sauce
  • 1/2 tsp marjoram
  • salt
  • ground pepper
  • 4 dried prunes, finely chopped
Heat the oil in a medium pan and tip in the onions, allspice, juniper, clove and bay leaves.
Cook over a medium heat stirring occasionally, until onions are golden.
Discard allspice, juniper, and bay leaves.
Transfer the cannellini beans to a food processor.
Add the water, soy sauce.
Season it with marjoram, salt and pepper and process to a fairly smooth puree.
Tip the onions and prunes into beans. Process for a few seconds, but not too long, you want to get chunks of prunes and onions.
Adjust the seasoning if needed.
Chill in a fridge so the flavours could intensify.

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1 Comment

  • Reply Asia March 7, 2014 at 00:50

    This is great, great recipe!!’ I cannot wait to try it!

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