We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
White Bean Bagna Cauda
Summer 2018
Bagna Cauda is a dip made mostly of olive oil, garlic and anchovies, served warm with crisp vegetables for dipping. While it’s an autumn tradition in Piedmont, I can’t imagine not eating at least one potful during the summer with cool fennel and an array of other seasonal vegetables. Here, I’ve added untraditional cooked beans to the pot, making a more substantial dip of it—10 minutes of work or so and you can call it dinner. It’s really good spooned over grilled bread, roasted broccoli or as a dip for croutons.
Makes about 1½ cups (375 mL)
1 cup (250 mL) cooked, drained cannellini or white kidney beans (canned is fine)
2 tsp (10 mL) lemon zest
Pinch dried chili flakes
1 tbsp (15 mL) chopped thyme
2 tbsp (30 mL) chopped parsley
½ cup (125 mL) extra virgin olive oil
4 to 6 cloves garlic, finely chopped
6 oil-packed anchovy fillets, finely chopped
2 tbsp (30 mL) butter
Salt and freshly ground black pepper to taste
1. Roughly chop beans, leaving them somewhat chunky. Add to a small bowl along with the lemon zest, chili flakes, thyme and parsley.
2. Heat oil in a small pot over medium-low. Add garlic and fry until fragrant, about 2 minutes (do not let garlic brown). Add anchovies and cook until broken down into sauce, 1 minute longer or so. Add butter, stir until melted, then tip bean mixture into pot; stir to warm through. Season to taste with salt and pepper. Serve in still-warm pot along with plenty of crisp vegetables for dipping and scooping.
Makes about 1½ cups (375 mL)
