FROM THE RECIPE BOX
Buttery White Beans
Creamy white beans with garlic and herbs make an easy side, or a small meal with good toast.
VJ
A small kitchen note: Read the method through once before starting, and taste as you go. Heat levels, produce, and personal preferences vary, so use the cues in the recipe as well as the clock.
Ingredients
- 2 tbsp olive oil
- 2 garlic cloves, thinly sliced
- 2 cans cannellini beans, drained and rinsed
- 250 ml vegetable stock
- 1 small rosemary sprig or ½ tsp dried rosemary
- 1 tbsp butter
- 1 tsp lemon zest
- 1 tbsp lemon juice
- Salt, pepper, chopped parsley
Method
- Warm the olive oil in a saucepan over medium-low heat. Add the garlic and rosemary and cook gently for about a minute, just until fragrant.
- Add the beans and stock. Bring to a gentle simmer and cook for 12–15 minutes, stirring now and then. Press a few beans against the side of the pan to thicken the liquid.
- Stir in the butter, lemon zest, and lemon juice. Add a splash of water if the beans look too dry, then season with salt and plenty of black pepper.
- Finish with chopped parsley and serve warm. Spoon them alongside roasted vegetables or fish, or pile them onto toasted sourdough for a simple lunch.
Cooking times are estimates and depend on equipment and ingredient size. Follow safe food-handling practices and check doneness where appropriate.
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