Organic White Beans 1x 700g

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Organic White Beans 1x 700g

Organic White Beans 1x 700g

£4.50

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These white haricot beans are slow-cooked with a pinch of salt. Their ultra creaminess make them the perfect base for beany broths, a protein-rich mash or as a sub for rice in your favourite risotto. Don’t drain, rinse or throw that “bean-stock”, CELEBRATE IT. We love them in this miso bowl or the newly invented, BEAN-OTTO.

Additive and preservative free. Just the highest quality beans, water and a pinch of salt.

700g net weight (500g drained)

Nutritional Information per 100g
Energy	340 kJ / 81 kcal
Fat	0 g
of which saturates	0 g
Carbohydrate	12 g
of which sugars	0.6 g
Fibre	6.1 g
Protein	5.3 g
Salt	0.8 g

Organic White Beans 1x 700g

£4.50

Creamy Courgette Beanotto

Feeds: 2-3 | Takes: 30 minutes

Ingredients

Directions

Ingredients

1 jar of Organic White Beans / Queen Cannellini Beans with their bean stock

2 tbsp olive oil, plus extra to serve

2 courgettes, 1 coarsely grated, 1 sliced into 0.5cm rounds

2 garlic cloves, finely grated

Zest and juice of ½ lemon

1 heaped tbsp creme fraiche, or plant-based alternative

45g parmesan cheese (or vegan alternative), plus extra to serve

15g parsley, leaves finely chopped

A good handful of fresh basil leaves

A handful of pine nuts or sunflower seeds (optional)

Directions

Step 1

Squeeze out as much liquid as you can from the grated courgettes. Toast the pine nuts in a dry pan for 2-3 minutes until golden, set aside.

Step 2

Heat two tablespoons of olive oil in a pan over a medium heat. Add the sliced courgettes with a pinch of salt and cook for 7-8 minutes until starting to brown, stirring occasionally. Then, add the grated courgette and garlic and cook everything for a further 2-3 minutes until the courgettes soften. Grate in the zest of ½ the lemon.

Step 3

Pour in the beans with their bean stock, swill the jar ¼ with water and pour that in too - this acts as a stock. Stir to combine. Season well with cracked black pepper. As the white beans are well seasoned, we recommend tasting before adding salt.

Step 4

Reduce the heat to low and stir in the creme fraîche and parmesan. This all comes together fairly quickly as you don’t want the creme fraîche to split. Stir in the chopped parsley and tear in most of the basil leaves, saving some for garnish. Check for seasoning and add the juice of ½ a lemon.

Step 5

Serve the beans into bowls, grate over some more lemon zest and some more parmesan. Scatter over the toasted pine nuts, the remaining basil and a drizzle of extra virgin olive oil.