Mamie's Food

If you’re looking for a new breakfast idea try out this creamy canellini bean recipe. It’s got spice, umami and a lemony zing and is perfect for using up any leftover veg in the fridge. The key to this dish is letting your onions cook slowly as they will make a big difference to the final taste. Serve with big chunks of sourdough bread and boiled eggs for the ultimate protein breakfast.

Serves 6

Ingredients

2 onions, sliced
2 sprigs rosemary, finely chopped
4 garlic cloves, finely chopped
3 courgettes, sliced in half lengthways and chopped
4 beef tomatoes, cut into wedges
800g cannellini beans, rinsed
400ml chicken/veg stock or water
2 handfuls spinach
1 tsp chilli flakes
Zest and juice of 1 lemon
1 tbsp red wine vinegar
100g grated parmesan
Salt and pepper to taste.

Method

1. Heat a drizzle of oil in a large saucepan and add the onions with a pinch of salt. 
2. Cover and sweat the onions on a low heat for around 20 minutes until they are soft and squidgy. 
3. Add the garlic and rosemary and fry for 2 minutes.
4. Throw in the the courgettes and tomatoes along with another pinch of salt and leave to cook until soft and the moisture has been released. 
5. Pour in the cannellini beans and enough stock to cover. Bring to a boil and then simmer on a low heat for 30-45 minutes until the stock has reduced and the beans are slightly falling apart. Add more liquid if it looks dry.
6. Now wilt the spinach into the mix a handful at a time (this is the moment to add any leftover greens you have), followed by the chilli flakes, lemon zest and juice, red wine vinegar and parmesan. 
7. Taste and adjust the seasoning to your liking.
8. Serve with boiled eggs and hunks of bread.