HUMBLE HOME-COOKED BEANS
I don't think I'll ever buy white beans in a can again. I LOVE the flavor in this recipe!! FromJamie Oliver's show: Jamie at Home. Nice to see a bean recipe, cooked from scratch, with OUT using bacon, salt pork or pancetta in the base :) This makes a wonderful side dish to a Mediteranean meal, or served as bruscetta over toasted garlic bread.
Provided by Kozmic Blues
Categories Beans
Time 13h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Drain the soaked beans, then give them a good wash.
- Place them in a deep pot and cover them with cold water.
- Throw in the garlic, herb sprigs, bay leaves, celery stick, potato and tomatoes.
- Place the beans on the heat and slowly bring to the boil.
- Cover with a lid and simmer very gently for 45 minutes to an hour, until soft and cooked nicely. Skim if necessary, topping up with boiling water from the kettle if you need to.
- When the beans are cooked, drain them in a colander, reserving enough of the cooking water to cover them halfway up when put back in the pot.
- Remove the garlic, herbs, celery, potato and tomatoes from the beans. Squeeze the garlic cloves out of their skins and pinch the skin off the tomatoes.
- Put the garlic, tomatoes and potato onto a plate, mash them with a fork and stir back into the beans.
- Season well with salt and pepper, and pour in up to 3 TBSP of extra-virgin olive oil and a few splashes of vinegar.
- Stir in the parsley and serve on some toasted sourdough bread.
Nutrition Facts : Calories 476.1, Fat 2.7, SaturatedFat 0.5, Sodium 420, Carbohydrate 89.2, Fiber 22.7, Sugar 2.7, Protein 25.3
HUMBLE HOME-COOKED BEANS
This recipe's inspired by a wonderful Italian dish - the most amazing beans you'll ever taste
Provided by Jamie Oliver
Categories Healthy meals Jamie at Home Vegetables British Bread Mains
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Drain your soaked beans, then give them a good wash. Place them in a deep pot and cover them with cold water. Throw in your garlic, herb sprigs, bay leaves, celery stick, potato and tomatoes.
- Place the beans on the heat and slowly bring to the boil. Cover with a lid and simmer very gently for 45 minutes to an hour, depending on whether you're using fresh or dried, until soft and cooked nicely. Skim if necessary, topping up with boiling water from the kettle if you need to.
- When the beans are cooked, drain them in a colander, reserving enough of the cooking water to cover them halfway up when put back in the pot. Remove the garlic, herbs, celery, potato and tomatoes from the beans. Squeeze the garlic cloves out of their skins and pinch the skin off the tomatoes.
- Put the garlic, tomatoes and potato on to a plate, mash them with a fork and stir back into the beans. Season well with salt and pepper, and pour in three generous lugs of extra virgin olive oil and a few splashes of vinegar. Stir in the parsley and serve on some toasted sourdough bread.
Nutrition Facts : Calories 243 calories, Fat 14.4 g fat, SaturatedFat 2.1 g saturated fat, Protein 7.5 g protein, Carbohydrate 20.8 g carbohydrate, Sugar 1.1 g sugar, Sodium 0.68 g salt, Fiber 5.5 g fibre
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