zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Creamy 'ndjua beans

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    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

    Ingredients

    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

    Method

    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. 

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary