A perfect winter warmer.
And quite a healthy dish too, if you are watching you diet.
Pulses and winter are a wonderful marriage.
When you need that extra nourishment that will keep you warm and energetic without impacting on your digestive system you can safely turn to beans.
I love all varieties, but I have a soft spot for the pearly and silky Cannellini.
You can buy great tinned ones these days and you shouldn’t be made feel guilty if you’d rather quickly open a tin a of goodness now instead of soaking your beans yesterday…
This is fast food at it’s best. 10 minutes and you’ll feel warm and cosy again.
Chop up a couple of French shallot and bash 1 garlic clove onto a wooden board, keeping it in its skin.
Fry off in a little olive oil and add a couple of rosemary sprigs. When the onion turns golden add half a cup of chicken stock and a little (1/2 cup) pureed tomato, Passata, enough to cover the beans. Cook down for 5 minutes if using tinned Cannellini. If using pre-soaked ones, add more liquid to the pot (up tp 1 1/2 cups) and stew on a low flame for 1 1/2 hours, or until soft.
Add salt and freshly ground black pepper and serve hot on toasted Ciabatta.
- How to Use Beans in Italian Cooking (jovinacooksitalian.com)