Hearty Salads, White Bean Recipes -
Beans, Greens + Herbs
Beans, Greens + Herbs
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This salad is light, fresh + vibrant, but sure packs a PUNCH in flavour thanks to those anchovies, garlic and chilli which our Organic White Beans soak into. Crunch is needed, so we've scattered over some roasted almonds for a bit of texture, but feel free to swap this with any nuts or seeds you fancy.
Ingredients
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2 tbsp extra virgin olive oil
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2 cloves of garlic, crushed and roughly chopped
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30g anchovy fillets in oil
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Two sprigs of rosemary
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½ tsp red chilli flakes
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100g of jarred artichoke hearts, roughly chopped
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100ml white wine or vermouth
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150g greens (I like spinach and chard)
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1 x 700g jar of Bold Bean Co Organic White Beans (or 2 x 400g tins of cannellini beans), drained
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The zest of 1 lemon
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A large handful each of dill, mint and parsley
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chopped green olives
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A big ball of mozzarella or burrata, torn
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A handful of roasted almonds, roughly chopped
To Garnish
Directions
Over a low to medium heat, warm 2 tbsp olive oil along with the garlic, rosemary, anchovies and chilli flakes. Cook, stirring for a few minutes, until the flavours have infused into the oil, the anchovies have melted, but remove it from the heat before the garlic colours.
Slide in the chopped artichokes and stir to coat in the oil, then add in the greens and return to the heat stirring, cooking until they’ve wilted down. Tip in the beans, season everything with a pinch of salt and some freshly ground black pepper, and mix in with the wilted greens and aromatics, then pour over the wine and stir to coat. Allow to bubble and then reduce by about half, adding in a splash of water to loosen the beans if you need to. You want them slick and silky. Stir through half herbs (use the sadder ones here and save the best for garnish). Season with a little lemon juice.
Pile onto a platter and finish with a good grating of fresh lemon zest and the rest of the herbs. Top with the milky cheese. Serve with toasted flatbreads, focaccia or crusty bread.
