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    Creamy 'ndjua beans

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    Creamy 'ndjua beans

    Spicy Italian sausage warms up this hearty bean dish

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 3


    40g ’nduja
    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. 

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