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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Anchovy, Chilli + Garlic Beans with Cavolo Nero
When the beans are good, stick to simple + seasonal. Here we've got them with anchovies, garlic, chilli, lemon + cavolo nero - it's a hearty weekday lunch, a base for a dinner party centrepiece, or a side to you favourite meat or fish. Whichever way you serve it, it will absolutely DELIVER.
Ingredients
6 tinned anchovies in oil
4 garlic cloves, very finely sliced
½ red chilli, de-seeded and finely sliced
The juice and zest of of 1 large lemon
1 x 570g jar Queen Cannellini Beans or Organic White Beans - with their bean stock
100g cavolo nero, de-stemmed, leaves roughly chopped
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Directions
Heat a frying pan over a medium heat and pour in the oil from the anchovies. Add the anchovies and cook for about 2-3 minutes until they start to melt away. Add the garlic and chilli and cook for 2 minutes until fragrant.
Pour in the beans with their bean stock. Fill the jar ⅓ with water, give it a shake, and pour that in too - this will act as extra stock for better brothyness. Stir the beans in with the garlicky anchovy oil and simmer for a couple of minutes until the beans are looking creamy.
Add the juice of ½ or 1 lemon, depending on how lemony you like it, and season well with cracked black pepper. Stir the cavolo nero through the beans and cook until just wilted. Serve up with a drizzle of olive oil, black pepper and lemon zest.
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