"I make these type of beans very often to go with freshly baked bread, salad or some sort of protein. It’s perfect when you have those end bits of veg and herbs, last drops of wine etc etc knocking about in the fridge. The recipe below is for you to make and adjust to your own preference and what you have in your cupboards/fridge that needs using up, so use this is a guidance. For completely vegan simply leave out the anchovies and cheese and use miso paste to achieve that umami flavour. I made a beautiful sourdough focaccia using a recipe from Maurizio which worked perfectly together, however any bread will do."
Klara Risberg
Ingredients
For the beans
1 jar of any bean or chickpea
1 onion, chopped
4 garlic cloves, chopped
2 celery stalks, chopped
1/2 tin of anchovies (or 1 parmesan rind or miso paste for vegan)
1/2 tsp chilli flakes
1 tsp fennel seeds
few sprigs of tarragon or 1 tsp dried
1 dl white wine
1 lemon, juice + zest
Olive Oil
For the roasted fennel with blood orange
1 big fennel bulb
1 blood orange (or ordinary if they aren't in season)
1 tbsp fresh rosemary
olive oil
Directions
For the beans
Sauté all the chopped veg in a generous glug of olive oil in a big pan until soft, about 8 minutes. Add anchovies (or parmesan rind/miso paste), crushed fennel seeds, chili flakes, tarragon, salt + pepper. Cook for another 5 minutes.
Pour over the wine + let it evaporate. Add the beans + the brine to the pan together with 2 dl of water. Let it cook for about an hour, uncovered.
After one hour the beans will be nice + creamy. Add lemon juice + zest, some fresh herbs + more salt + pepper if required.
For the roasted fennel with blood orange
Preheat the oven to 180 degrees.
Half + cut the fennel in 2cm think pieces, keeping the core. Line a baking tray with grease proof paper + add the fennel, drizzle olive oil, juice of one blood orange + salt + pepper, toss well. Add the oranges to the tray + let them roast.
Roast for about 25 minutes or until nicely browned + soft, turning halfway.
Garnish with fennel dill + serve with the beans.
HUGE thanks to the legend that is Klara, aka @klararisbergcooks, who let us share this #beanspo on our website for all you champs to enjoy.
This Swedish-born chef, food photographer + recipe developer works with the seasons to create STUNNING recipes with real style + using flavours from across the world.
"I love beans, I don’t think people eat or cook enough with beans. They are so easy, cheap, healthy and versatile. From bean patties, falafel, dips to salads, stews, list goes on." Klara aka a REAL #BEANCHAMP
Check out her website here to see some insanely tasty recipes to make your mouth water + lure you right into the kitchen.
