Cannellini bean puree with giardeniera and togarashi from Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes (page 55) by Joe Yonan

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Notes about this recipe

  • shep0012 on August 02, 2025

    The giardiniera (or a similar crunchy/pickle-y thing) is really essential to this, otherwise it’s kind of heavy and one-note. The togarashi adds a lot too. I used RG alubia blancas for the beans. I had it with crackers for lunch over a few days and was very happy.

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