Beans recipes Archives

Beans recipes

Baked beans on toast with chorizo

10 minutes

Beans recipes

Basil gnudi with borlotti beans

25 minutes

Beans recipes

Chicken frikkadels with creamy beans and spinach

15 minutes

Beans recipes

Roast three-bean salad

25 minutes

Sopa azteca (Mexican tortilla soup)" width="400" height="400"/>

Beans recipes

Sopa azteca (Mexican tortilla soup)

30 minutes

Beans recipes

White bean confit

2 hours

White bean confit

Serves 2

Difficulty Easy

Prep Time 15 minutes, plus 8–12 hours’ soaking time

Cooking Time 2 hours

Ingredients

325 g dried white kidney beans
3 cups olive oil
3 cloves garlic, peeled
1 small baby onion, halved
1 red chilli, halved
Sea salt, to taste
350 g vine tomatoes, roasted, for serving
Fresh basil, for serving
Parmesan, for serving

Method

Soak the beans in 8 cups of water for 8–12 hours, then drain.

Transfer to a heavy-based saucepan, cover with water and bring to the boil. Drain and rinse, then repeat.

Return the beans to the saucepan, cover with water and bring back to the boil. Reduce the heat and simmer for 45 minutes to 1 hour, uncovered, until tender but still firm. Do not stir or boil as the skins will split.

Preheat the oven to 160°C.

Drain the beans and return to the saucepan or an ovenproof dish. Pour over the oil, then add the garlic, onion and chilli and roast for 45–60 minutes or until soft.

Drain, season with salt and serve with the tomatoes, basil and Parmesan.

Cook's note: This white bean confit is one of my favourite foods. It's often the simplest meals that turn out to be the most hearty and satisfying.

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Baked beans on toast with chorizo

Basil gnudi with borlotti beans

Chicken frikkadels with creamy beans and spinach

Roast three-bean salad

Sopa azteca (Mexican tortilla soup)

White bean confit

White bean confit

Ingredients

Method