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Ingredients
  • 350g dried cannellini beans, soaked overnight in lots of cold water and 1 tsp bicarbonate of soda
  • 1 onion, peeled and cut into 8 wedges
  • 10 garlic cloves (ie, from about 1 whole head), peeled
  • 3 sprigs thyme
  • 2 sprigs rosemary
  • 1 green chilli, halved lengthways
  • 200ml olive oil
  • 1 tbsp dijon mustard
  • 2 anchovy fillets, drained (optional)
  • 90ml lemon juice (ie, from about 4 lemons)
  • Salt and black pepper
  • 10g fresh dill, roughly chopped
  • ½ tsp aleppo chilli flakes (or another variety)
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