The Brunch Beans

Brunch Beans

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Brunch Beans

The Brunch Beans

  • Author: editor|maison1973
  • Total Time: approx 30 min
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Description

A deliciously creamy (minus the cream!) and hearty bowl of cannellini beans that you will want to serve with crusty sourdough and perhaps some spicy sardines…this is a favourite of ours to serve as a late breakfast / brunch or lunch dish. It’s so quick, easy and incredibly tasty!

Serves 2

Ingredients

Units Scale
For beans: 1 can (approx. 420g or 15-16 ounce) of cannellini beans (see notes), drained and rinsed 1 garlic clove, finely chopped, minced or grated 1 lemon – zest and juice 1 tbsp extra virgin olive oil 500ml of chicken or vegetable broth or stock (we use low salt or unsalted as we prefer to control the seasoning) 50g of grated parmesan cheese For gremolata: 1/2 bunch of flat leaf parsley 1/2 clove garlic lemon zest of one lemon and a small squeeze of juice 1–2 anchovy fillets (optional) 1 tsp extra virgin olive oil Salt & freshly ground black pepper to taste

Instructions

  1. To make the gremolata, mix all of the ingredients in a small blender, or we prefer to use a mortar and pestle. Whichever method used, try not to over blend – you want to keep some texture. Once made, check seasoning and adjust to taste (should taste zesty and fresh – and not too salty). Set aside
  2. To make the beans: place a little of the extra virgin olive oil into a medium size fry pan over medium heat
  3. Add the garlic and saute till translucent – a couple of minutes (be careful not to burn or colour!)
  4. Add the beans and stir through – a couple of minutes
  5. Add half of the stock and simmer the beans until softer (approx. 5 min)
  6. Take a masher (or the back of a large wooden spoon) and gently pressed down on the beans so that some are slightly mashed (this process helps give the beans their ‘creamy’ texture)
  7. Add the lemon juice and remainder of stock
  8. Simmer for another 5 minutes or until the beans have a softer, creamy consistency.
  9. Remove from heat and add in the parmesan cheese and stir to combine (and until cheese is melted)
  10. Season with freshly ground black pepper and salt
  11. Serve in a bowl, topped with gremolata and sourdough bread, lightly toasted for dipping!

Notes

  1. We prefer to use canned organic cannellini beans whenever we can
  2. We love to serve these beans with a side of spicy or smoked sardines!
  3. If you love a bit of extra spice, a splash of green or red tabasco sauce is also fantastic with this dish.
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Category: Breakfast, Dinner, Lunch, Side Dish, Snack
  • Method: Frying, Sautéing
  • Cuisine: Mediterranean

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