Posts Tagged ‘Cannellini Beans’

We came across this while searching for inspiration on how to use some courgettes and feta cheese that had been lurking in the fridge since the weekend. It was really tasty, very quick and cheap to make (even if you don’t happen to have any courgettes and feta in the fridge). All we had to buy today was some salad leaves and ciabatta bread to go with it. Perfect summer fare for a weeknight.

Courgette & bean bake with feta – to serve 4 (easy to half)

  • 2 tbsp olive oil
  • 4 courgettes, halved lengthways and sliced into half moons
  • 2 garlic cloves, crushed
  • 2 tbsp chopped oregano
  • 3 ripe tomatoes, chopped
  • 2 x 410g tins cannellini beans, rinsed and drained
  • 200g pack feta
  • crusty bread and salad to serve
  1. Heat half the oil in a large frying pan over a medium heat. Fry the courgettes for 5 minutes or until golden. Stir in the garlic and half of the oregano and cook for 30 seconds before gently folding in the tomatoes and beans. Heat through for about 4 minutes. Season to taste, then heat the grill to medium.
  2. Transfer to an ovenproof serving dish. Crumble over the feta, drizzle with the remaining oil, then grill for 5 minutes until the cheese has turned golden brown. Sprinkle with the rest of the oregano and serve with crusty bread and salad.
Wine Suggestion: Stick to the summer theme with a glass of rosé – we recommend the 2010 Chateau de L’Engarran from the Languedoc (€13.95 from Mitchell & Son). Perfectly dry and fresh; a great accompaniment to food.
(Original recipe from BBC Good Food Magazine, June 2009).

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This takes no time at all and is a really wholesome weeknight side dish. We paired it with barbecued chipolata sausages and sautéed savoy cabbage and it really hit the spot.

Serves 6 (officially: though we had a portion each for dinner and then a little each for lunch the next day with slices of Pesto Chicken)

  • 2 Shallots, finely chopped
  • Olive Oil
  • 2 cloves Garlic, finely sliced
  • 250g Cherry Tomatoes
  • 1 sprig Thyme, leaves picked
  • 2 x 400g tines of Cannellini Beans, drained and rinsed
  • 4 tbsp Balsamic Vinegar
  • 1 bunch Basil, torn

Cook the shallots gently in a little olive oil. After a bit add the garlic and cook until both are soft.

Add the tomatoes and thyme and turn the heat up; fry until the tomatoes are heated through and just starting to collapse. Add the beans and balsamic and season. Heat the beans through for a few minutes and then stir in the basil.

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Dublin’s now officially cold and Wintery, so we thought we’d cook some soup for the week ahead 🙂

Winter cannellini bean soup

  • Heat 1 tbsp olive oil in a big saucepan and tip in 4 finely chopped shallots, 2 finely chopped cloves of garlic, a finely chopped carrot, 2 finely chopped celery sticks, 2 finely chopped leeks and 140g finely chopped streaky bacon.
  • Cook over a medium heat for about 5 minutes, until softened but not browned.
  • Pour in 1.4 litres of vegetable or chicken stock (we use Marigold), then add 2 bay leaves and 1/2 tsp dried oregano or marjoram.
  • Season and bring to the boil, then cover and simmer gently for 15 minutes.
  • Add 2 tins of drained and rinsed cannellini beans and simmer for another 5 minutes.

Credit to BBC Good Food:



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