200 gmdried cannellini beans, soaked in cold water overnight, drained
100 mlextra-virgin olive oil, plus extra for drizzling
150 gmspeck, finely chopped
½ bunchrainbow silverbeet, trimmed, stalks coarsely chopped
2celery stalks, finely chopped
1onion, finely chopped
4garlic cloves, finely chopped
Pinchof dried chilli flakes
1leek, finely chopped
1.2 kgcanned Roma tomatoes, drained
2 litres (8 cups)chicken stock
To serve:crusty bread
Cook cannellini beans in a large saucepan of boiling water over medium-high heat until tender (40-45 minutes). Drain, set aside.
Heat olive oil in a large saucepan over medium heat, add speck, silverbeet stalks celery, onion, garlic and chilli, sauté until tender (7-10 minutes). Add leek, sauté until tender (5-7 minutes). Add tomato, stock and beans, simmer until very tender (20-25 minutes). Add silverbeet leaves, simmer until tender (3-5 minutes), season to taste. Serve hot drizzled with extra-virgin olive oil, with crusty bread.
This recipe is from the August 2010 issue of Australian Gourmet Traveller.