Organic White Beans
£3.80
Delicate, yet incredibly creamy in flavour + texture.
Only 2 left in stock
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These white haricot beans are slow cooked with a pinch of salt. Their ultra creaminess make them the perfect base for beans broths, a protein-rich mash or as a sub for rice in your favourite risotto. Don't drain, rinse or throwaway that 'bean stock', celebrate it.
Additive and preservative free. Just the highest quality beans, water and a pinch of salt. 500g drained weight (700g jar net weight)
Additional information
| Weight | .570 kg |
|---|---|
| Ingredients | organic cannellini beans, water, salt |
| Nutritional Information | Nutritional Information per 100g/beans + stock |
Bold Bean Co.’s creamy courgette bean-otto
- 1 tbsp olive oil, plus extra to serve
- 2 courgettes, 1 coarsely grated, 1 sliced into rounds (approx 1cm thick)
- 2 garlic cloves, grated
- The zest of ½ lemon, plus wedges to serve
- 1 jar of Organic White Beans / Queen Cannellini Beans with their bean stock
- 1 heaped tbsp creme fraiche, or vegan alternative
- 50g parmesan cheese (or vegan alternative), plus extra to serve
- 15g parsley, leaves finely chopped
- A good handful of fresh basil leaves
- A handful of pine nuts or sunflower seeds (optional)
Squeeze out as much liquid as you can from the grated courgettes. Toast the pine nuts in a dry pan for 2-3 minutes until golden, set aside.
Heat the olive oil in a pan over a medium heat. Add the sliced courgettes with a pinch of salt and cook for 7-8 minutes until starting to brown, stirring occasionally. Then, add the grated courgette and garlic and cook everything for a further 2-3 minutes. Grate in the zest of ½ the lemon.
Pour in the beans with their bean stock, or tins with the veg stock, and stir to combine. Season well with cracked black pepper. As the white beans are well seasoned, we recommend tasting before adding salt.
Reduce the heat to low and stir in the creme fraîche and parmesan. This all comes together fairly quickly as you don’t want the creme fraîche to split. Stir in the chopped parsley and tear in most of the basil leaves, saving some for garnish. Check for seasoning and add the juice of ½ a lemon.
Serve the beans into bowls, grate over some more lemon zest and some more parmesan. Scatter over the toasted pine nuts, the remaining basil and a drizzle of extra virgin olive oil.
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