THE UMAMI-SILK LEGUMES

(Our Play on White Beans with Sage and Pimentón)

THE UMAMI-SILK LEGUMES

Ingredients: 400g Cannellini beans (canned/rinsed), 2 cloves Garlic (crushed), 3 tbsp Olive oil, 4 Sage leaves, 200g Tomato passata, 1 tbsp Tomato purée, 1 tsp Smoked paprika, 1 tsp Chili flakes...

Ingredients

  • 400g Cannellini beans (canned/rinsed)
  • 2 cloves Garlic (crushed)
  • 3 tbsp Olive oil
  • 4 Sage leaves
  • 200g Tomato passata
  • 1 tbsp Tomato purée
  • 1 tsp Smoked paprika
  • 1 tsp Chili flakes

Cooking Method

  1. The Architect Heat oil and sauté garlic and sage until the aroma fills the room.
  2. The Bloom Add tomato purée and spices with a 25ml splash of water to form a thick, smoky paste.
  3. The Swell Pour in passata; simmer for 5 minutes until the oil begins to separate.
  4. The Marriage Add the beans; simmer for 5 minutes until they are melting and coated in the red silk.
  5. The Final Flourish Finish with raw extra virgin olive oil and fresh black pepper.

Cuisine: Spanish

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