Posts Tagged With: cannellini

Beans and greens

Soaking dried beans and then cooking them the next day is such a rewarding experience – and these simple accompaniments make the beans a lovely cool-night dish. Serve with crusty sourdough or even a little steamed rice for a lovely midweek meal…

Our Kitchen Garden

From the garden: sage, spinach, silverbeet, chard, beetroot leaves, mustard greens, kale

Recipe source: Melissa, kitchen specialist Bondi PS

Equipment:
  • Bowls – large, heatproof
  • Colander
  • Medium saucepan
  • Large frying pan & lid
  • Kitchen towel
  • Measures: cup, tablespoon
  • Chopping board & knife
  • Serving bowls

Ingredients:

  • 250g dried cannellini beans
  • 1 tablespoon bicarbonate of soda
  • A small branch of sage
  • Cooking salt, flaked salt & pepper
  • 6 garlic cloves
  • 5 tablespoons extra-virgin olive oil
  • 1/4 teaspoon dried chilli flakes
  • 1 large bunch of greens (such as spinach, silverbeet, mustard greens or kale)
  • 1 cup vegetable stock
  • 1 teaspoon red wine vinegar

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 the garlic cloves and add 3 of them, whole, to the saucepan. Also add the branch of sage, a teaspoon of cooking salt & grind of pepper. Set on a low heat with the lid on and simmer until beans are soft, probably about 2o minutes.
  • Thinly slice the remaining 3 cloves of garlic.
  • Wash the green leaves and shake dry. Remove any thick stems, and cut the leaves into 3cm ribbons. You can leave any baby spinach leaves whole.
  • Heat 4 tablespoons of the olive oil in the large frying pan over medium heat.
  • Add the garlic and chilli flakes and stir until the garlic is pale gold, about 1 minute. Add the greens by large handfuls and stir just until beginning to wilt before adding more, tossing with the tongs to coat with oil.
  • Add the stock, cover with the lid, and simmer until the greens are just tender, adding a little cannellini bean cooking liquid in spoonfuls if dry.
  • When the beans are soft, turn off the heat and let them cool slightly in the water.
  • Set the colander over the clean heatproof bowl and carefully pour the beans and their liquid in to drain. Add the beans to the greens and then simmer uncovered until the liquid is almost absorbed for about 2 minutes.
  • Stir in 1 teaspoon vinegar. Season with salt and pepper, taste and add more vinegar if desired; drizzle with remaining tablespoon of oil and divide into serving bowls.
Advertisements
Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , | Leave a comment

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

………………………………………………………………………………………………………………………………………………

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.
Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , , , | Leave a comment

May 24th 2012

With a sniffle and a snuffle we’re slowly making our way into winter – one more week to go chaps! – with cold nights and misty mornings, and my scarf wardrobe getting a workout… we’ve been late-autumning it up a bit in the cottage: last week the classes made the hearty ribollita soup from Tuscany (cavolo nero, overnight-soaked cannellini beans, carrot, tomato, celery, onion, stale ciabatta) and warmed up with a hit of chilli oil in Sean’s Panaroma’s recipe of handmade lingine with rocket, chilli, lemon and parmesan… alas the children ate all the linguine and left little for the grown-up volunteers… not even the chilli held them back! There was a little rhubarb for some crumble (of course!) and a drizzle of crème Anglaise for a lovely and rare sweet treat 😉

So we’re continuing on this week with the dried bean obsession – cooking off soaked borlotti beans in water with lots of sage and garlic until soft, then dousing in some rosemary-infused olive oil and finishing with a sprinkle of parsley. So simple and sooo good. Only bettered by spreading over buttered Iggy’s country sourdough! And jazzing up a crunchy radish salad with poached eggs and tarragon sauce – and we’ve now finished off the olives we picked in March in some hand-punched olive and rosemary foccacia.

To finish: for those cold nights with the heater dusted off and turned up to 11, we heartily recommend the rocket and coriander soup we’ve been making this week. Recipe to follow!

Keep warm out there… Melissa

Categories: Kitchen Garden | Tags: , , , , , , , , , , | Leave a comment

Create a free website or blog at WordPress.com.

%d bloggers like this: