Smashed Garlicky Cannellini Beans

Smashed Garlicky Cannellini BeansImage via Ffffound |

 

My friend Shel gave me this easy, fast, rad as hell recipe when she was in town late last year and I will ever be grateful! It was the second coolest thing about her visit, next to meeting her badass & supercute baby boy for the first time ♥

These beans are rich, creamy and garlic-infused with a little spike of lemon. Not only are they tasty as hell, there are so many ways you can use ’em. At first I dolloped a couple of spoonsful on top of hummus-spread slices of soy & linseed bread; then I used it as a delicious, flavour-packed side dish, and most recently I have been spreading a thick layer onto the base of tomato salad-filled wholemeal pitas. You could also use it as a pizza topping, and a simple bowlful of beans paired with a handful of balsamic-dressed leaves would be an awesome, energy-giving lunch.

I often add a handful of finely chopped fresh herbs towards the end of cooking to boost the flavour even more. Aside from the taste-factor, fresh herbs bring a whole symphony of vitamins and minerals to the table, which will make your body do a happy dance as well as your taste buds. My two favourites to use here are thyme and basil. Thyme is great for a rustic, country vibe and basil is awesome for a fresher, summery taste.

Versatile recipes are the fucking best.

 

Smashed Garlicky Cannellini Beans

 

Ingredients:

1 x 400g can cannellini beans, drained and lightly rinsed
1/4 cup extra virgin olive oil
4 cloves garlic, crushed
zest of one lemon
1-2 tbsp fresh lemon juice (to taste)

 

What to do:

Gently heat oil in a small saucepan over medium-low heat. Add garlic and cook, stirring constantly, for one minute – be careful not to burn the garlic! If you feel that the oil is getting too hot, remove the pan from heat until the garlic settles it’s sizzle. This recipe is all about not burning the garlic; if it happens, pick yaself up and try try again because the end result will be worth it.

Add beans and zest. Stir to combine. Cook 10 minutes or so, stirring regularly & stabbing at the beans to mash them slightly. When mixture has reduced and thickened, remove from heat and add lemon juice.

Serves 2-4.

 

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