For a printable version of this recipe click here
Forgive me for adding to the proliferation of bean recipes around at the moment, but I think this is the one! It’s simply sophisticated, something you might imagine eating on a sunny terrace in the South of France with a chilled glass of rosé to hand. Hopefully it won’t be too long before we can travel again, but for now we’ll just have to try and recreate it at home. Santé!
KITCHEN TIME: 10 mins prep, 30 mins simmering
1 tbsp olive oil
½ onion, diced (approx. 65g)
4 garlic cloves, finely grated
A few springs of fresh thyme or 1 tsp dried thyme or dried mixed herbs
60ml dry white wine
1 tin chopped tomatoes
2 tins cannellini beans, drained and rinsed
500ml vegetable stock from a cube
½ tsp sugar
Salt & pepper
Zest of a lemon (finely grated)
PREP TIP: You can make this in advance and keep in the fridge for several days, or freeze.
METHOD: In a large saucepan heat the oil over a medium heat. Add the onions and sauté for 3 minutes or so, add in the garlic and thyme or dried herbs and cook for another minute. Pour the wine into the pan and swirl around, cook for another minute before adding in the tomatoes, beans, and stock. Add the sugar and season with salt and pepper. Cover and simmer on low for about 30 minutes, stirring occasionally. You want it to reduce and thicken a bit but don’t let it go too dry, there should be some sauce left so add a little water if required. Sprinkle over the lemon zest just before serving.
SERVING TIP: Some fresh bread is great for soaking up the juices, and if you have some flat leaf parsley to sprinkle over the top that adds a lovely freshness.