THE UMAMI-SILK LEGUMES
(Our Play on White Beans with Sage and Pimentón)
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
- The Architect Heat oil and sauté garlic and sage until the aroma fills the room.
- The Bloom Add tomato purée and spices with a 25ml splash of water to form a thick, smoky paste.
- The Swell Pour in passata; simmer for 5 minutes until the oil begins to separate.
- The Marriage Add the beans; simmer for 5 minutes until they are melting and coated in the red silk.
- The Final Flourish Finish with raw extra virgin olive oil and fresh black pepper.