Giancarlo’s cannellini beans

Giancarlo’s cannellini beans

Cannellini alla Giancarlo

By
From
Tuscany
Serves
6
Photographer
Helen Cathcart

We often show people how to prepare this store cupboard side dish. It’s so simple but tastes amazing. Either cook the beans from scratch or open a couple of tins.

Ingredients

Quantity Ingredient
4 tablespoons extra-virgin olive oil
2 garlic cloves, peeled and lightly crushed
5 sage leaves
or 2 sprigs rosemary
500g How to cook beans, cooked cannellini beans, drained
salt
freshly ground black pepper

Method

  1. Heat the oil, garlic and herbs in a pan over a low heat for 3–5 minutes until you can smell the 'aromi' (the flavours); take care they do not burn. Add the beans and some salt and pepper, and stir well. Cook for 5–10 minutes until the beans are heated through. If they start to dry out, add a little stock or hot water. Remove the herbs and garlic, and either leave the beans as they are or crush them briefly with a potato masher. Serve straight away with the oil from the pan.
Tags:
Italy
Italian
Caldesi
Tuscany
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