Dressed-up beans
Simple Too, p. 47
A batch of dressed-up beans, sitting ready in the fridge, is always great to have. Brought back to room temperature, they can then be piled on top of toast (or soda bread, p. 27) or served alongside all sorts of things: as part of a mezze spread or as a side to roast chicken, for example, or grilled fish. As ever with beans, there is a huge range to what you can use. As a rule of thumb, if you have the choice, go for cooked beans that come in a jar: they’re much softer and creamier than tinned.
Ingredients
- 80ml olive oil
- 2 preserved lemons, halved, seeds discarded, and finely chopped (40g)
- 2 garlic cloves, thinly sliced
- 15g black garlic, finely chopped
- ⅛ tsp ground turmeric
- 570g jar of cannellini beans, drained and rinsed (400g)
- Lemon wedges, to serve
- Fine sea salt and black pepper
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Open Simple Too at page 47 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.
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