Bold Bean Co

Directions

1. step 1

   Heat a large non-stick frying pan (that has a lid) over a medium-high heat and add a few tablespoons of olive oil. Season the cabbages all over with salt and pepper and add them to the pan, one cut-side down. Cook for about 2-3 mins, moving around a little as they cook. Then once it has a lovely golden brown colour, flip onto the other side. Once both sides are looking golden, flip onto the rounded side, reduce the heat to low, cover with a lid and leave to steam for 5 minutes - this will help to soften the stem. Remove and set aside on a plate.

2. step 2

   Meanwhile, heat 2 tablespoons of oil in a pan over a medium heat. Add the onion and cook for 7-8 minutes until starting to soften and caramelise, then add the garlic and cook for another minute until fragrant.

3. step 3

   Add the beans to the pan with their bean stock and mix well to combine. Reduce the heat slightly and allow to simmer for 3-4 minutes until the beans break down a little and reach a creamy, brothy consistency. Season to taste (if using cans, they will need more seasoning, adjust accordingly).

4. step 4

   While everything’s cooking, make the vinaigrette by adding all of the ingredients to a small bowl or empty jar and give it a good shake. Add more olive oil to loosen, if necessary.

5. step 5

   Plate up the beans on the base of a large serving platter, top with the charred cabbage and scatter over the vinaigrette. Finish with the remaning lemon zest - if you like it lemony! - and lots of parmesan.