Name: Cannellini
Yield: Serves 6
Cuisine: Italian
Ingredients: 2 tablespoons red wine vinegar or lemon juice; 2 garlic cloves, peeled and crushed with a little salt (optional); 1 large tomato; 2 tablespoons of bicarbonate of soda; sea salt and freshly ground black pepper; 6 tablespoons extra virgin olive oil; ½ bulb garlic, unpeeled; a handful of fresh sage leaves; 250 g (9 oz) dried or fresh cannellini beans

Preparation info

Serves
6

Difficulty
Easy

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

About

On a visit to Capezzana, the estate that produces our olive oil, we were told to always put bicarbonate of soda in dried pulse soaking water. This softens the skins.

Ingredients

250 g (9 oz) dried or fresh cannellini beans
2 tablespoons of bicarbonate of so

Method

Soak the beans in a generous amount of water overnight with the bicarbonate of soda. Drain the beans well, place in a saucepan, cover with fresh cold water and bring to the boil. Simmer for 10 minutes, then drain again. Pour in enough fresh water to cover by about 5 cm (2 in), then add the tomato, garlic bulb and sage. Return to the boil and simmer, covered, occasionally removing any scum that

Get instant online access via ckbk

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Get instant online access via ckbk

Part of