I love my pulse recipes, delicious, filling and a real money saver. This one is an adaptation of the wonderful Gennaro Contaldo’s recipe for Zolfino Beans. I’m afraid I haven’t been able to find Zolfino beans, so used instead Cannellini beans (or failing that haricot beans) using dried pulses, you’ve just got to remember to soak them the night before….
350g Cannellini beans 3tbs olive oil
2 garlic cloves 3tbs white wine vinegar
4 sage leaves about 1.4 litres veg stock.
Soak the beans overnight.
Drain and place in a saucepan with the garlic, (I leave them whole, squashing them slightly) sage leaves, olive oil and vinegar. Cover with the vegetable stock, bring to the boil and reduce the heat. Cover with a lid and simmer gently for 2 hours or until the beans are soft. If you find there’s a lot of liquid left, drain it and reduce it by cooking it in separate pot, then add it back to the beans.
Cannellini beans are an excellent source of Iron, Magnesium and Folate.
Today’s illustration is a monoprint ‘haricot beans’ © Lois Blackburn. Please visit http://www.loisblackburn.co.uk for more images.
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