Archive for the ‘Cannelini Beans’ Category

Cannellini Bean Soup With Chestnut And Pancetta

November 30, 2016

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Italian Kale and Cannellini Soup

February 19, 2016

Italian Kale and Cannellini Soup

Sausage Squash and Bean Stew

November 5, 2015

Sausage Squash and Bean Stew

Pork Tomato and Bean Stew

October 8, 2013

Pork Tomato and Bean Stew

Fish stew with samphire (Angela Hartnett)

August 14, 2013

Fish stew with samphire

Serves four

1 courgette, sliced
75 ml olive oil
2 cloves garlic, sliced
1 shallot finely sliced
4 tomatoes, de-seeded and halved
500ml of fish or vegetable stock
400g monkfish, cut into 8 pieces
200g tin of cannellini beans
50g samphire
1 tbsp basil, chopped
Pinch of salt

Wash and slice the courgette and leave to one side.

Put half of the olive oil into a pan with the garlic and shallot and saute on a medium heat for 2 minutes.

Add the courgette and tomato, season and saute for 3 minutes. Add the stock and simmer for 5 minutes until it thickens slightly. Remove from the heat and leave to one side.

Put the remaining olive oil into a pan on medium heat. Add the fish, season and saute for 3-5 minutes. Add the vegetables to the pan, add the drained beans and let everything simmer together for 3 minutes. Check seasoning, add the samphire and basil and serve.

Crispy Sausage Rigatoni

March 20, 2013

Crsipy Sausage Rigatoni

Pork belly and beans (Nigel Slater)

February 25, 2013

dried cannellini beans 500g
bay leaves 3
belly pork, bones out 1.2kg
onions 2 medium
olive oil
thyme 6 little sprigs
vegetable stock 1 litre
cavolo nero or other dark cabbage 200g

Soak the beans in deep, cold water overnight. In the morning, drain them, tip into a very large saucepan, add three bay leaves, cover with water and bring to the boil. Remove and discard any froth that floats to the surface with a draining spoon, then partially cover with a lid and turn down to a lively simmer. Leave the beans to cook for a good 45-60 minutes until almost tender.

Peel and chop the onions, then soften them in a little oil in a large, solid roasting tin over a low to moderate heat, adding the whole thyme sprigs and a grinding of black pepper. Let them take their time, so the onions are truly soft.

Set the oven at 220C/gas mark 8. Drain the cooked beans as soon as they are almost tender, and tip them into the onions and thyme. You should include the bay leaves or, if they look tired, add a couple of new ones. Pour in the stock.

Using a heavy kitchen knife, slice the piece of pork belly into eight squares. Salt the skin generously, pushing the grains down into the slashes on the surface. Place the pieces snugly, but not quite touching each other, into the beans, making certain that the pork stands proud of the beans. Bake for 20 minutes until the crackling is looking pale gold and lightly crisp.

Lower the heat to 160C/gas mark 2 and continue cooking for an hour and 15 minutes. The pork should be crisp on top, soft but not meltingly so. Remove the pork to warm plates.

Place the roasting tin over a moderate heat, shred the cabbage and stir into the beans and cook for a couple of minutes. Finish with salt, stirring it into the beans. Serve with the pork.

Chicken with Chilli and Cannellini Beans

October 9, 2012

Winter Cabbage and Bean Soup

September 21, 2012

Pasta e fagioli (Hugh Fearnley Whittingstall)

June 29, 2012

Dean Martin crooned, “When the stars make you drool just like a pasta fazool, that’s amore!” using the American-Italian slang for this dish. He had a point – simple, tasty and delicious, it’s easy to fall for this gutsy soup. The bacon can be replaced with pork rind, cooked pig’s trotter or cotechino sausage. Also, if you really can’t be bothered with soaking and cooking dried beans, a 400g tin, drained, will do. Serves six to eight.

3 tbsp olive oil or rapeseed oil
2 onions, diced
1 small sprig rosemary
1 tsp fresh thyme leaves, roughly chopped
1 bay leaf
2 carrots, diced
1 celery stick, diced
3 garlic cloves, minced
4 rashers unsmoked streaky bacon, diced (optional)
400g tinned plum tomatoes
150g dried borlotti beans (or haricot or cannellini), soaked overnight, drained, put in enough cold water to cover them by  7cm and cooked until tender
800ml chicken or vegetable stock
Salt and freshly ground black pepper
100g small pasta tubes, such as tubetti
30g parmesan, finely grated
4 tbsp finely chopped parsley

To serve
Parmesan and extra-virgin olive oil or rapeseed oil

Warm the olive oil in a large saucepan over a medium-low heat. Add the onion, rosemary, thyme and bay leaf, and sauté very gently until the onion just begins to turn golden. Add the carrots, celery and garlic, and sauté for five minutes.

Remove the rosemary sprig, raise the heat slightly and add the bacon, if using. Cook, stirring, for five minutes, then add the tomatoes, mashing them slightly against the side of the pan, and simmer for 20 minutes. Add the cooked beans, give everything a good stir and cook for five minutes more. Add the stock and bring to a simmer.

Scoop out a cupful of the beans and veg, puree them in a food processor or blender, then return to the pan. Stir and season with salt and pepper. If at this stage the soup is not liquid enough to cook the pasta, simply add a bit more stock or water. Bring the soup to a boil, add the pasta and cook for four to five minutes, until it is cooked through but still has a bit of bite to it.

Take the pan off the heat, remove and discard the bay leaf, and stir in the grated parmesan and chopped parsley. Serve in warmed bowls, topping each one with a swirl of oil and a few parmesan shavings.