Veg HT ACC 15mins
Serves 4 Hot
Vegetarian Pulses Herbs Accompaniment Gluten Wheat Free
Cannellini beans are
often referred to as white kidney beans. They are very popular in Italy, in
particular Tuscany. This recipe uses
tinned beans however, if using dried cannellini beans, pre-soak them
overnight then boil in clean water for 10 minutes to eliminate any toxins before
reducing the heat and simmering for a further 2 hours until tender, then proceed
as below. You can process the bean mixture in a food processor if you want a
really smooth mash or you can just lightly crush them for a more rustic result.
2 x 400g/14oz tins Cannellini Beans
2 Garlic Cloves, crushed
1 teasp Freshly chopped Thyme Leaves
Salt and pepper
A little Olive Oil
1. Place the cannellini beans, garlic and thyme in a medium pan and pour over
the milk. Bring to the boil then reduce the heat and simmer for 10
2. Drain the beans and return to the pan, place back over a low heat to dry out
a little then add some olive oil, salt and plenty of black pepper and mash over
a medium heat. Serve immediately.
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