This really is a simple and delicious recipe and very quick if you have tinned cannellini beans. You could also buy dried beans and soak and cook them in batches, freeze in portions and then use them as needed – that’s what I do these days. This recipe serves 4 (or fewer hungry people).
- 2 tbsp olive oil
- 1 shallot or 1⁄2 a small onion, finely chopped
- 2 garlic cloves, chopped
- 2 x 400g cans cannellini beans, drained
- 50ml stock or water
- large handful flat-leaf parsley
Heat the olive oil in a saucepan and tip in the shallots (or onion). Cook gently for 5 mins, then add the garlic cloves and cook for another 2 mins until soft.
Tip the cannellini beans into the pan and mash roughly, adding a little stock or water to loosen. Stir in the parsley with plenty of seasoning. Great with roast white fish, spicy chorizo and griddled scallops