Herby White Beans

Fantastic as a lunch meal for this absolutely glorious weather at the moment; finally some real good weather. Perfectly delicious straight off the stove or can be eaten later when chilled. A little cheeky tip, when you have removed the pan from the heat, smash some of the beans with the back of a spoon, as it provides an added texture and I find that it absorbs the juice for those bonus flavour bombs in every bite.

Serves 1

Ingredients:

• 1 can (400g) white or cannellini beans, drained and rinsed
• 1 garlic clove, grated
• 1 tbsp olive oil
• 1 tsp fresh parsley, finely chopped
• 1 small handful fresh basil, finely chopped
• 200ml vegetable stock
• 1 tsp lemon juice
• Extra virgin olive oil

Method:

1. Start by frying the garlic in the olive oil for a minute.
2. Add the beans and cook for a further minute.
3. Season with black pepper, pour in the stock, mix thoroughly and leave to simmer for 3-4 minutes on medium-high heat.
4. Remove the pan from the heat and add the basil, parsley and lemon.
5. Serve in a dish and drizzle a little extra virgin olive oil on top.

Enjoy 🙂

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