Fry off the banana shallot in splash of olive oil until golden.
Add anchovies in their oil + garlic cloves. Fry until the anchovies have melted. Then add the fennel seeds + thyme.
Tip in the beans and their bean stock. Bring to a simmer, pour in tub of double cream. Bubble away for around 10 minutes until thickened slightly.
Grate in a generous amount of Parmesan and lemon zest. Season with black pepper and a good slosh of vinegar.
Preheat your grill to max. Tip the beans into a baking dish. Grate over more Parmesan then slide under the grill until bubbling and golden.
Serve with a lemony salad and some green veg.
HUGE thanks to the legend that is Soph, aka @sophonaplate, who let us share this #beanspo on our website for all you champs to enjoy. The original recipe is on her instagram here.
Soph is one of the top recipe developers in the UK, writing delicious dishes for the likes of Mob Kitchen + BBC Good Food. She's also writer on food sustainability + a chef! Check out her website + take a look at this article she wrote "Sustainability in the Kitchen" to learn some FAB things on how we can all become more green (besides eating BEANS of course 😉).
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2 comments
natalie wansbrough-jones
This is so super delicious and easy to make! Loved it
Graham Hughes
Add Anchovies to ingredients list!! Will cook this week and report back. Sounds delicious!
natalie wansbrough-jones
This is so super delicious and easy to make! Loved it
Graham Hughes
Add Anchovies to ingredients list!! Will cook this week and report back. Sounds delicious!