These creamy garlicky braised cannellini beans are packed with flavour and only take half an hour to make. Cook up a big batch and you’ve got lunch sorted for days.
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Serves
2
Leek
Garlic Clove
Cavolo Nero
Cooked Cannellini Beans
Vegetable Stock
Nutritional Yeast (optional)
Wholegrain Mustard
Lemon
Olive Oil
FOR THE SEEDY TOPPING:
Cumin Seeds
Coriander Seed
Sesame Seeds
Sunflower Seeds
Chilli Flakes
Serves
2
Leek
Garlic Clove
Cavolo Nero
Cooked Cannellini Beans
Vegetable Stock
Nutritional Yeast (optional)
Wholegrain Mustard
Lemon
Olive Oil
FOR THE SEEDY TOPPING:
Cumin Seeds
Coriander Seed
Sesame Seeds
Sunflower Seeds
Chilli Flakes
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Thinly slice the leek then rinse well in cold water. Thinly slice the garlic.
Step 2.
Heat a glug of olive oil in a large pan set over a medium heat. Add the leek, garlic and a pinch of salt and cook for 10-15 mins until softened. Meanwhile, remove the tough stems from the kale and tear the remaining kale into bite size pieces.
Step 3.
Add the kale, cannellini beans and their liquid, stock, nutritional yeast (if using) and wholegrain mustard to the pan. Give everything a good stir then simmer for another 10 mins. Season to taste with salt, pepper and lemon juice.
Step 4.
Meanwhile, for the seedy topping, toast all the seeds in a dry frying pan set over a medium heat for a few minutes until fragrant. Stir through the chilli flakes and plenty of salt and pepper.
Step 5.
To serve, spoon the creamy beans into bowls and top with the seedy mix. Finish with a glug of olive oil and some lemon zest and juice. Serve with some extra mustard, if you like.
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