Cannellini beans with sage, garlic and rocket

We’ve recently discovered the joys of cooking our own soaked beans – the only thing is to remember to start at least 12 hours before as the beans need that soaking time.  These accompaniments are very basic but so delicious & perfect for a one-bowl supper in front of Masterchef! You can also substitute borlotti beans for an earthier dish…

Cannellini beans with sage, garlic and rocket

From the garden: sage, parsley, rocket

Recipe source: Melissa, kitchen specialist Bondi PS

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Soaking dried beans and then cooking them the next day is such a rewarding experience – and these simple accompaniments make the beans a lovely autumn dish. Serve with crusty sourdough!

Equipment:

  • Bowls – large, heatproof
  • Colander
  • 2 saucepans – medium
  • Kitchen towel
  • Measures: tablespoon, jug
  • Chopping board & knife
  • Sieve
  • Microplane grater
  • Serving bowls

 

Ingredients:

  • 250g dried cannellini beans
  • 1 tablespoon bicarbonate of soda
  • A small branch of sage
  • A small bunch of flat-leaf parsley
  • A handful of rocket
  • Cooking salt
  • Flaked salt & black pepper
  • 3 garlic cloves
  • A splash of extra-virgin olive oil
  • 50g grana padano cheese

What to do:

  • The night before, place your dried beans in the large bowl and fill the bowl with cold water well over the beans, add the bicarb and stir. They will need to soak for at least 12 hours.
  • At the start of your lesson, drain the beans into the colander and rinse them well, then put them into the medium saucepan with about 3cm cold water to cover.
  • Rinse the sage, keeping the branch whole, and shake dry. Peel 3 of the garlic cloves and add them, whole, to the saucepan. Also add the branch of sage, a teaspoon of salt & grind of pepper. Set on a medium heat and simmer until beans are soft, probably about 2o minutes.
  • Meanwhile wash the parsley and spin dry. Discarding the stalks, finely chop the leaves.
  • Wash the rocket and spin that dry too. Chop the stalks in half or thirds depending on the size.
  • When the beans are soft, turn off the heat and let them cool slightly in the water for a minute or two.
  • Set the sieve over a heatproof bowl and carefully pour the beans and their liquid in to drain.
  • Scrape the beans into a large bowl and toss in the rocket to wilt. Add a cup of cooking liquid back in with a splash of olive oil and stir.
  • Check for seasoning, then sprinkle over the chopped parsley and divide among serving bowls. Grate over some parmesan cheese and serve.
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