Name: Shallot Brothy Beans
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 3
Ingredients: 3 tbsp olive oil; 4 echalion or banana shallots, peeled and finely chopped; 4 cloves of garlic, finely chopped; 1 lemon, halved; 1 jar of Organic White Beans with their bean stock; 500ml vegetable stock; 50g parmesan + the rind, or vegan alternative; 2 good handfuls of cavolo nero; Crispy shallots, to top (optional)

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

bean-recipe-shallot-brothy-beans-boldbeanco

V Ve* G

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Shallot Brothy Beans

These brothy beans are an autumnal staple and can easily be adapted by adding any leftover greens you have going.

Feeds: 3

Takes: 25 minutes

Ingredients

3 tbsp olive oil
4 echalion or banana shallots, peeled and finely chopped
4 cloves of garlic, finely chopped
1 lemon, halved
1 jar of Organic White Beans with their bean stock
500ml vegetable stock
50g parmesan + the rind, or vegan alternative
2 good handfuls of cavolo nero
Crispy shallots, to top (optional)

Made with:
Organic White Beans

Directions

step 1
Heat 2 tablespoons of the olive oil in a large, deep pot on a medium heat. Add the shallots, garlic and lemon and cook down for about 10-12 minutes.
step 2
Add the beans and all of their liquid to the pan, then add the stock, Parmesan rind (if using) and salt and pepper. Bring to a boil and then turn down to a simmer and cook for 10-12 minutes.
step 3
Remove the Parmesan rind and the lemon, squeezing it against the side of the pot to release all of its juices. Stir in the cavolo nero and allow to wilt, roughly 5 minutes.
step 4
Divide between four bowls, drizzle with the remaining olive oil, gratings of Parmesan, the crispy shallots if using, and lots of black pepper.

Shallot Brothy Beans

Ingredients

Made with: Organic White Beans

Directions

More Recipes

Made with:
Organic White Beans