Cannellini beans simmered with garlic, rosemary and olive oil until creamy, finished with lemon. Serves 4.
3clove
leaves from 2 sprigs1tbsp
3tbsp
150ml
0.5piece
0.5tsp
1pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 3clove | — | — | |
| 2 | | 1tbsp | leaves from 2 sprigs | — | |
| 3 | | 3tbsp | — | — | |
| 4 | 800g | 2 tins, drained and rinsed | — | ||
| 5 | | 150ml | — | — | |
| 6 | | 0.5piece | — | — | |
| 7 | | 0.5tsp | — | — | |
| 8 | | 1pinch | — | — |
Lay the garlic cloves on the chopping board.
Garlic · 3 clove
Crush each clove lightly with the flat of the knife and pull off the skin.
Lay the rosemary leaves on the board.
Fresh rosemary · 1 tbspPour the olive oil into the medium saucepan.
Extra-virgin olive oil · 3 tbsp
Add the garlic and rosemary and cook over a low heat for about 1½ minutes, stirring, until the garlic is pale gold.
Tip in the beans.
Pour in the stock.
Chicken stock · 150 mlSimmer gently for about 8 minutes, stirring now and then, until the stock has reduced and the beans are hot through.
Crush a few of the beans against the side of the pan with the spoon to thicken the juices.
Lay the lemon half on the chopping board.
Lemon · 0.5 pieceAdd the salt.
Salt · 0.5 tspAdd a good pinch of pepper and stir.
Ground black pepper · 1 pinch| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 3 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic |
| 2 | Garlicstep 1 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 1 minResultPeeled garlic cloves |
| 3 | Peeled garlic clovesstep 2 | | Slice them thinly.⏱ 1 minResultThinly sliced garlic |
| 4 | Thinly sliced garlicstep 3 |  | Put them in the small bowl.⏱ 10sResultThinly sliced garlic |
| 5 | 1 tbsp | | Lay the rosemary leaves on the board.⏱ 5sResultFresh rosemary |
| 6 | Fresh rosemarystep 5 | | Chop them finely.⏱ 30sResultChopped rosemary |
| 7 | Chopped rosemarystep 6 | | Add it to the bowl.⏱ 10sResultGarlic and rosemaryused in step 9 |
| 8 | 3 tbsp | | Pour the olive oil into the medium saucepan.⏱ 10sResultExtra-virgin olive oil |
| 9 | Garlic and rosemarystep 7 | | Add the garlic and rosemary and cook over a low heat for about 1½ minutes, stirring, until the garlic is pale gold.⏱ 1 min 30sResultFragrant garlic and rosemary oil |
| 10 | 800 g | | Tip in the beans.⏱ 15sResultBeans and garlic oil |
| 11 | 150 ml | | Pour in the stock.⏱ 10sResultBeans and stock |
| 12 | — | | Simmer gently for about 8 minutes, stirring now and then, until the stock has reduced and the beans are hot through.⏱ 8 minResultSimmered beans |
| 13 | — | | Crush a few of the beans against the side of the pan with the spoon to thicken the juices.⏱ 30sResultCreamy beans |
| 14 | 0.5 piece | | Lay the lemon half on the chopping board.⏱ 5sResultLemon |
| 15 | Lemonstep 14 |  | Squeeze in the juice.⏱ 20sResultBeans with lemon |
| 16 | 0.5 tsp | | Add the salt.⏱ 5sResultSalted beans |
| 17 | 1 pinch | | Add a good pinch of pepper and stir.⏱ 15sResultSeasoned beans |
| Total Time | 19 min | ||
| Nutrient | Per serving |
|---|---|
| 319kcal | |
| 15g | |
| 11g | |
| 2g | |
| 40g | |
| 2g | |
| 11g | |
| 1,066mg |
Cannellini beans simmered with garlic, rosemary and olive oil until creamy, finished with lemon. Serves 4.
What you’ll doYou will warm sliced garlic and rosemary in olive oil, simmer cannellini beans in a little stock, crush a few to thicken, and finish with lemon.
