Sort ingredients
jadedmay
QR Code
Listen
Pdf
Chop the garlic, heat oil in a heavy bottomed pan, then fry on a low heat for 2-3 mins. Don't allow the garlic to take on any colour, if it does, turn the heat even lower and move straight on to the next step
Add all the beans plus their juices to the pan, along with the zest of half the lemon. Season to taste. You shouldn't need to salt the beans if they are Bold Bean or another brand where they're cooked with seasoning, but if you are using another bean with no sodium in the canning water, add some salt or half a teaspoon of vegetable buillion powder.
Simmer the beans on low whilst you carefully slice the some of the rind left on the lemon and chop it into thin ribbons.
Squeeze all the lemon juice into the beans, stir, then take off the heat.
Divide into bowls, top with the thin ribbons of lemon rind, plenty of freshly cracked black pepper and more extra virgin olive oil.
Slice your sourdough bread, toast in a toaster and top with extra virgin olive oil and sea salt.