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Ingredients
340g
Cannellini beans
2 sprigs of Winter savoury plus 1 tbsp chopped Winter Savoury
1 chopped onion
3 tbsps olive oil
1 chopped celery stick
1 carrot, peeled and chopped
1 garlic clove, chopped
1 Bay Leaf
2 sprigs of thyme
5 peeled garlic cloves
2 sprigs of parsley
seasoning
Garnish
4 celery sticks cut into 6mm lengths and cut into narrow strips
Seasoned flour
Sunflower or olive oil
3 tomatoes, skinned , peeled and diced
150g feta cheese, crumbled
Method
1 Fry
onion, carrot and celery in a large pan until pale golden, then
add the chopped garlic and fry for another minute
2 Make
a bouquet garni of the bay leaf, parsley, thyme and sprigs of savory
by tying together with string, then add to the pan with the beans
and whole garlic cloves
3 Pour
in enough water to cover and bring to boil, then simmer for 1- 1
½ hours, adding extra water if required.
4 Remove
bouquet garni and crush some of the beans into the liquid to thicken
it a bit more, stir in chopped savory and season to taste.
Garnish
1 Toss
the celery in seasoned flour
2 Deep
fry, a few at a time until golden then drain on kitchen paper &season
with salt
3 Mix
the tomato with olive oil
4 Ladle
the beans into bowls, top with the celery diced tomatoes and feta
cheese
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