Unlike its sweeter original form, this variation is deeply savory.
1 Tbsp. red pepper flakes8 oz. Romano beans or green beans, chopped into 1 in. pieces1 garlic clove, grated1 tsp. sherry vinegarCombine the dried beans and kombu in a large container and cover with plenty of water to soak for at least 4 hours or overnight; skip this step if using fresh beans.
Remove the pot from the heat and use a slotted spoon to reserve the tomatoes; remove and discard the other vegetables.In a blender, combine 1 cup of the cooked beans with 2 cups of the cooking liquid, plus the tomatoes, anchovies, oil, maple syrup, salt, red pepper flakes, and mustard. Purée until extremely smooth, pour into a large bowl, and fold in the reserved cooked beans by hand.
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