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Braised cannellini beans with parmesan and a nasturtium drizzle
SERVE 2 | PREP 10 MINS | COOK 20 MINS | EASY
80ml olive oil, plus 2 tbsp3 garlic cloves, thinly sliced2 x 400g tins of cannellini beans 1 bay leaf30g parmesan, shaved, plus the rind150ml vegetable stock15g nasturtium leaves10g flat-leaf parsley1 lemon, zested and juiced¼ tsp dried chilli flakes crusty bread, to serve
1 Put 2 tbsp of oil into a large, deep frying pan. Add the garlic and gently heat the oil over a low-medium heat for 2-3 mins, infusing it with the garlic and making sure it doesn’t brown.
2 Drain and rinse one tin of beans and add to the pan along with the entire contents of the other can. Simmer for a few minutes, roughly mashing about a quarter of the beans, then add the bay, parmesan rind and stock. Bring to the boil and reduce the heat. Leave to simmer for 15 mins until thickened. Add a splash of water if it seems too thick.
Meanwhile, pulse the nasturtium, parsley and lemon zest in a mini chopper until finely broken down. Drizzle in the oil, blitzing until emulsified. Transfer to a small bowl and
