Beanz don't Mean Heinz
Instead of opening a tin of these chaps, how about making this simple Italian alternative? Credit to
Slow food movement.
600g cannellini beans (dried or fresh)
6 sage leaves
2 garlic cloves, whole
2 rosemary sprigs
3 garlic cloves, peeled and smashed with the flat of a knife
½ cup olive oil
350g passata (strained tomato pulp)
salt and black pepper
If using dried beans, soak them overnight.
Cook the beans on a low flame in fresh water with 4 sage leaves, 2 garlic cloves and 1 rosemary sprig until soft.
Meanwhile, brown the crushed garlic and remaining herbs in olive oil in a terracotta or other heavy-bottomed pan. Add the passata and salt and pepper to taste, then cook until thickened. When the beans are done, add them together with a small amount of the cooking water. Reheat and adjust the seasoning before serving.
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