Daily Archives: April 26, 2015

  • Recipe: Creamy cannellini beans with sage & sausages with extra virgin olive oil

    Warm cannellini beans with plenty of olive oil, scented with garlic and sage, then puree just a few of the beans with bean broth before returning them to the pan, and you have what we call creamy beans. Delicious with sausages.

    INGREDIENDS
    If your creamy beans are a bit too thick, you can thin them down simply by adding a little more of the bean cooking water. Photograph: Helen Cathcart for the Guardian
    Serves 4
    8 sausages
    2 garlic cloves, peeled and squashed
    6 sage leaves
    5 tbsp extra virgin olive oil
    500g cooked cannellini beans
    Salt and black pepper

    DIRECTIONS
    1 Grill or pan-fry the sausages until browned and cooked. Meanwhile, in a large frying pan, warm the olive oil and gently fry the squashed garlic and sage leaves until fragrant. Add the cooked white beans to the pan and stir until they are warmed through and coated with olive oil.

    2 Transfer about a third of the beans from the pan into a bowl. Either mash by hand or use a stick blender to reduce the beans to a puree with a ladleful of bean cooking water, then return to the frying pan. Stir, adding a little more bean cooking water if necessary. Taste and adjust the seasoning accordingly.

    3 Divide the creamy beans between four plates and top each with slices of cooked sausage. Serve.

    Recipe source

    VN:F [1.9.22_1171]
    Rating: 3.5/10 (61 votes cast)
    VN:F [1.9.22_1171]
    Rating: +4 (from 28 votes)
    Warm cannellini beans with plenty of olive oil, scented with garlic and sage, then puree just a few of the beans with bean broth before returning them to the pan, and you have what we call creamy beans. Delicious with sausages. INGREDIENDS If your creamy beans are a bit too thick,... 
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  • Recipe: Cannellini bean, tuna, red onion and parsley salad with EVOO

    A great combination and favourite spring and summer lunch. You can also add fennel, celery, watercress or rocket.

    You can vary this salad by adding fennel, celery, watercress or rocket.

    Serves 4

    INGREDIENTS:
    1 small red onion, peeled and finely sliced
    400g cooked cannellini beans
    A tin of tuna, drained and flaked
    A small handful of parsley, chopped
    A handful of capers, drained
    A pinch of salt
    A splash of extra virgin olive oil
    2 or 3 hard-boiled eggs, quartered (optional)

    DIRECTIONS
    1 If you find the flavour of raw onion too strong, soak the slices in a bowl of cold water with 2 tbsp wine vinegar for 15 minutes beforehand.

    2 Put the beans, red onion, flaked tuna, chopped parsley, salt, pepper and extra virgin olive oil in a bowl, toss gently, taste and adjust seasoning .

    3 Top with quarters of hard-boiled egg, if you like.

    Recipe source

    VN:F [1.9.22_1171]
    Rating: 3.8/10 (62 votes cast)
    VN:F [1.9.22_1171]
    Rating: +9 (from 29 votes)
    A great combination and favourite spring and summer lunch. You can also add fennel, celery, watercress or rocket. You can vary this salad by adding fennel, celery, watercress or rocket. Serves 4 INGREDIENTS: 1 small red onion, peeled and finely sliced 400g cooked cannellini... 
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