Shallot Brothy Beans
This brothy bean recipe is an autumnal staple which can be adapted in so many delicious ways!
Serves: 4
Preparation Time: 5 minutes
Cooking Time: 20 – 25 minutes
You’ll need
3 tbsp olive oil
4 echalion shallots, peeled and finely chopped
4 cloves of garlic, peeled and finely chopped
1 lemon, halved
2 x 660g jars of white beans
500ml vegetable stock
50g Parmesan + the rind (optional)
Salt and pepper, to taste
2 handfuls of cavolo nero
Crispy shallots (optional)
What to do
Heat 2 tbsp of the olive oil in a large, deep pot on a medium heat. Add the shallots, garlic and lemon and cook down for about 10-12 minutes.
Add the beans and all of their liquid to the pan, then add the stock, Parmesan rind (if using) and salt and pepper. Bring to a boil and then turn down to a simmer and cook for 10-12 minutes.
Remove the Parmesan rind and the lemon, squeezing it against the side of the pot to release all of its juices. Stir in the cavolo nero and allow to wilt.
Divide between four bowls, drizzle with the remaining olive oil, gratings of Parmesan, the crispy shallots if using, and lots of black pepper.
Recipe courtesy of UK Shallot.
Melina - Assistant Editor
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