Braised cannellini beans
It takes just 30 minutes to recreate these braised cannellini beans, drizzled with a minty sauce, scattered with parmesan and chilli flakes, and finished with freshly ground black pepper. Serve with the crusty bread for mopping up
- Serves: 2 persons
- 80ml olive oil, plus 2 tbsp
- 3garlic cloves, thinly sliced
- 2x 400g tins cannellini beans
- 1bay leaf
- 30g parmesan, shaved, plus the rind
- 150ml vegetable stock
- 15g nasturtium leaves
- 10g flat-leaf parsley
- 1lemon, zested and juiced
- ¼tsp dried chilli flakes
- crusty bread, to serve
Step 1Put 2 tbsp of oil into a large, deep frying pan. Add the garlic and gently heat the oil over a low medium heat for 2-3 mins, infusing it with the garlic and making sure it doesn’t brown.
Step 2Drain and rinse one tin of beans and add to the pan along with the entire contents of the other can. Simmer for a few minutes, roughly mashing about a quarter of the beans, then add the bay, parmesan rind and stock. Bring to the boil and reduce the heat. Leave to simmer for 15 mins until thickened. Add a splash of water if it seems too thick.
Step 3Meanwhile, pulse the nasturtium, parsley and lemon zest in a mini chopper until finely broken down. Drizzle in the oil, blitzing until emulsified. Transfer to a small bowl and stir in the lemon juice, seasoning to taste.
Step 4Divide the beans between two shallow bowls, removing the bay and parmesan rind. Drizzle with the minty sauce, scatter over the parmesan shavings and chilli flakes, and finish with freshly ground black pepper. Spoon over the nasturtium drizzle and serve with the crusty bread for mopping up.