Cannellini Beans with Lemony Dill Sauce

Name: Cannellini Beans with Lemony Dill Sauce
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: Salt and black pepper; handful of fresh dill, chopped finely; Finely grated zest and juice of 1 lemon; 150 ml (¼ pint) double cream; 2 tablespoons olive oil; 175g (6oz) dried cannellini beans

Preparation info

Serves
4

Difficulty
Easy

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

This delicate creamy sauce is lovely either with cannellini or haricot beans.

Ingredients

175g (6oz) dried cannellini beans
2 tablespoons olive oil

Method

Soak the beans in cold water overnight. Then drain them and put them into a saucepan with plenty of unsalted water. Bring the beans to the boil and simmer for 30–50 minutes (older pulses will take longer) until they are soft but not breaking up.

Drain the beans, and put them into a warm serving bowl. Stir in the olive oil, and keep the beans in a warm place while you make the sauce.