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Creamy 'ndjua beans
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Spicy Italian sausage warms up this hearty bean dish
1 small onion, chopped
2 cloves garlic, crushed
500g chicken stock
2 x 400g cans Essential Cannellini Beans
100g cavolo nero
½ x 20g pack lemon thyme, leaves only
1 unwaxed lemon, zest and juice
Crusty bread, to serve
1 Put the ’nduja in a medium saucepan over a medium heat; cook for 1 minute, until it releases some oil, breaking it up with a wooden spoon. Add the onion and cook for 5 minutes, until softened. Stir in ½ the garlic; cook for 1 minute more. Add the stock and beans; bring to a simmer and cook for 10 minutes. Use a potato masher to crush ½ the beans until creamy. Bubble for 1 minute to thicken a little.
2 Meanwhile, strip the stems from the centre of the cavolo nero (keep to use for stock) and shred the leaves. Add the leaves and ¼ of the lemon thyme to the pan and cook for 2 minutes, until wilted.
3 For the gremolata, fnely chop the remaining thyme and mix in a bowl with the remaining garlic, the lemon zest and a pinch of salt. Stir the lemon juice into the beans. Top with the gremolata and serve with the bread on the side.
Typical values per serving:
with 100g bread
This recipe was first published in December 2021.
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