When I want something wholesome and comforting, cooking beans this way is my go-to for me. The dish consists mostly of ingredients I always have in the cupboard or fridge, and then I will just mix up the vegetables element depending on what’s in season. A versatile leaf, chicory is resplendent raw and cooked.
hen I want something wholesome and comforting, cooking beans this way is my go-to. The dish consists mostly of ingredients I always have in the cupboard or fridge, and I mix up the vegetables depending on what’s in season. A versatile leaf, chicory is resplendent raw and cooked. I love the bitterness it brings to these creamy, salty, gently spicy beans.Put the oil in a large frying or saute pan and add the garlic.
Tip in the beans and their liquid , add the stock, bring to a boil, then leave to bubble away for about 15 minutes, until the mix turns creamy and the liquid has thickened. You want oozy beans, so if the pan looks as if it’s drying out, add more stock; and if it is very wet, turn up the heat a little.
When the beans are perfectly creamy, take the pan off the heat and stir in the chopped parsley. Finish with a drizzle of extra-virgin olive oil and the grated parmesan, and serve.
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