This is one of my go-to dinners. I tend to make my Turkish beans when I’ve got nothing left in the house apart from that tin of cannellini beans right at the back of the cupboard.
These beans are not only filling, they’re also good for you. Cannellini beans are full of antioxidants with some evidence showing that they can have a detoxifying effect on the body! Not bad for a store cupboard meal.
I eat them with whatever I have in the house – a little salad, a piece of bread or a crumbling of feta. I also serve them as part of a mezze style meal.
400g Cannellini beans
200g Tomato puree
2 Garlic cloves (crushed)
½ tsp Maple syrup
Salt and Pepper
Method – Serves 2 (or 1 hungry person)
- Dice the onion and soften in a pan with some olive oil. Add the crushed garlic cloves, followed by the beans and tomato puree then cook for a minute or so. Add enough water to cover the beans. Add the salt, pepper and maple syrup. Turn up the heat and bring to the boil, then turn down to a low heat and let them simmer until thickened.