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Garlic & chilli baked beans
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Total Time:
25 minutes
25 minutes
Irresistibly creamy cannellini baked beans with a nutty, earthy flavor enhanced by garlic and rosemary.
Ingredients:
- red wine vinegar
- 1 lemon
- 4 cloves of garlic
- ½ a bunch of fresh rosemary
- olive oil
- ½ teaspoon dried red chilli flakes
- 2 x 400 g tins of cannellini beans (or other tinned beans of your choice)
- ½ a bunch of fresh parsley
Instructions:
- Peel and thinly slice the garlic, finely chop the rosemary leaves, and heat oil in a pan over medium heat. Sauté garlic, rosemary, and chili until garlic is golden. Set aside a bit of fried rosemary for garnish. Add beans and juices to the pan, cooking and reducing for about 5 minutes until thick. Chop parsley, stir in vinegar, season, and finish with parsley and lemon juice. Optional: drizzle with olive oil. Serve on toasted sourdough or as a side dish with grilled fish or roasted chicken, topped with reserved crispy rosemary.
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