I always thought of beans, potatoes and beef marrow as hearty winter food but if you serve it warm; at room temperature with a green salad on the side, it becomes a nice change from the ordinary warm weather dinner fare. But what’s even more special is the spread version; creamy with the potatoes and beans; super flavorful with the fatty marrow. Serve with salty anchovies and capers on the side for a nice contrast. Mmmm…it’s really so good and a nice addition to your table for a party. Serve with some gluten free crispbread and you have a completely gluten free appetizer. Enjoy!
- 1&1/2 cups cannellini beans, soaked overnight
- 2 small Yukon Gold pototoes, diced to about the size of the beans
- 4 small marrow bones, about an inch thick or a little larger
- 4 cups water
- a few allspice berries
- sea salt
- olive oil
- fresh ground black pepper
In a large Dutch oven, combine the beans, potatoes, beef bones, the allspice berries, water and sea salt. Bring to a boil on high heat. Once it is at a rolling boil, lower the heat to low and simmer for about an hour and a half, until the beans are soft and tender. Serve as is at room temperature, (discarding the berries) with a sprinkling of fresh ground black pepper for a meal. (The beef marrow is really flavorful. If you are not a fan of beef marrow, you can always, of course, leave it out.) Or if making the spread, remove the marrow from the bones and let the mixture cool completely. Once cool, remove the allspice berries and puree with a hand immersion blender and serve with anchovies, capers, olive oil and fresh ground black pepper. This is nice, as you can have some for dinner and have the leftovers made into the spread. Makes 5 cups.
This cat has some mind control over me, for sure, as I just can’t get enough of this plate, lol!