After an afternoon at the beach I was relaxing with a glass of wine thinking about dinner when the door bell rang. Our neighbours popping in for a chat! It was great to catch up however it was after 8.30pm when they left and we were now feeling a little hungry 🙂
Checking out the refrigerator I found leftover lamb from the night before – and the makings of a salad. Not too exciting I thought – and we had salad the night before. A quick rummage in the pantry and I found a can of Cannellini beans & decided to make a quick dish I have made before – Braised Cannellini Beans.
For this you will need the following:
- 1 onion, chopped
- 1 chorizo sausage, chopped
- 1/2 cup white wine
- 1/2 cup chicken stock
- 2 teaspoons paprika
- 3 cloves garlic, crushed or chopped
- 200g punnet cherry tomatoes, halved
- 1 can Cannellini beans, drained & rinsed
- 100g spinach leaves, chopped
- rosemary leaves
Put the chorizo and onion in a pan on a medium heat, cook for about 5mins until softened. Add paprika and garlic to the pan and cook for 1min. (The kitchen should be smelling very nice by now!)
Add the wine and rosemary leaves, bring to the boil. Cook for 2mins or until the wine is reduced by half. Add the chicken stock & beans stirring for 2mins. Add the tomatoes and allow them to break down. ( get squishy..)
Remove from the heat. Add the spinach and stir it through the mix. Season with salt & pepper.
And that is it! Quick, easy and very tasty.
For this dinner, I sliced the leftover lamb and popped it on the bean mix to heat gently through..(lid on for about 3mins). We had crusty garlic bread on the side which was handy to mop up the juices!
Braised Cannellini Beans is a great base for a variety of meals – it’s good with lamb, chicken or beef.