Cannellini and Coriander Brandade

Sophie Grigson skips traditional salt cod in favour of nutritious white beans in this vegetarian version of the luxurious Mediterranean dip
By Sophie Grigson
Cannellini and Coriander Brandade
  • Rating:
  • Serves: 6-8
  • Cook Time: 35 minutes
  • Prep Time: 25 minutes
  • Effort: easy


  • 300 g fresh cannellini beans
  • 2 cloves garlic, chopped
  • 3-4 tbsp chopped coriander
  • salt
  • 100 ml extra virgin olive oil, plus extra for drizzling
  • 100 ml single cream
  • 1/2 lemon, juice only
  • lightly toasted white bread or ciabatta bread, to serve


1. Bring a large pan of water to the boil and add the beans (no salt yet). Simmer until tender - about 20-30 minutes, depending on freshness. Drain well, reserving a little of the water.

2. Transfer the beans to a processor with the garlic, coriander, salt and 2 tablespoons of the cooking water.

3. Heat the olive oil and the cream in separate saucepans until hot.

4 Process the beans and seasonings to a rough purée, then with the blades still turning, trickle in first a slurp of olive oil, then a slurp of cream, continuing until both are entirely incorporated.

5. Add the lemon juice, then taste and adjust the seasoning as necessary - you may well find that it needs a little more salt.

6. Serve warm or at room temperature, with a trickle of olive oil drizzled over it, and a pile of hot toasted or griddled bread to spread it on.

Rate This Recipe