Creamy beans, crispy garlic, fried sage and plenty of olive oil. A simple pan of cannellini beans that makes proper use of both bottles.
Ingredients
- 700g cannellini beans
- 1 shallot
- 5 garlic cloves
- 1 bunch sage
- 50–100ml chicken or vegetable stock
- 50g Parmesan
- Zest of 1 lemon
- Black pepper
- Kitchen DRZZL
- Table DRZZL
Method
Slice the garlic into thin chips. Add a generous amount of Kitchen DRZZL to a pan and fry the garlic slowly until golden and crisp. Remove with a slotted spoon and set aside on kitchen paper.
Fry the sage leaves in the same oil until crisp. Remove with a slotted spoon and set aside.
Add the diced shallot to the garlic and sage oil and cook for a few minutes until soft and translucent.
Add the cannellini beans and 50–100ml of stock. Bring to a gentle simmer and cook for around five minutes.
Lightly crush some of the beans in the pan, leaving plenty whole, until everything comes together into a thick, creamy consistency.
Spoon onto a plate and finish generously with Table DRZZL. Add the crispy garlic and sage, grate over the Parmesan and lemon zest, and finish with black pepper.
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