Lion White Beans

• porções: 3

Ingredientes

LION LEMON OIL

1 tbsp lemon zest

½ tsp dried chilli flakes

2 tbsp extra-virgin olive oil

⅛ tsp cooking salt

LION LEMONY WHITE BEANS

2 tbsp olive oil

4 garlic cloves, minced

¼ brown onion, finely chopped

3 fresh thyme sprigs (or 1 tsp dried thyme)

½/ cup (125 ml) chardonnay, or dry white wine

2 x 400 g cans cannellini beans, including all the liquid in the cans

1 cup (250 ml) low-salt chicken stock

¼ tsp cooking salt

¼ tsp black pepper

3 heaped cups (120 g) baby spinach

1 tightly packed cup (25 g) finely grated parmesan,

2 tbsp lemon juice

Instruções

Lion lemon oil - Mix the ingredients in a small bowl and set aside. Sauté aromatics - Heat the olive oil in a large non-stick frying pan* over medium heat. Add the garlic, onion and thyme and stir for 3 minutes or until the onion is translucent. Add the wine, stir, then turn the heat up to high and simmer rapidly for 2 minutes or until the wine is mostly evaporated.

Simmer - Add the beans (including all the liquid in the cans), the chicken stock, salt and pepper. Once it starts simmering, turn the heat down to medium-high and simmer rapidly for 5 minutes or until the sauce reduces and thickens to a thin syrup consistency. Stir in the baby spinach until it wilts. Add the parmesan and lemon juice and stir until the parmesan melts, which will thicken the sauce a little more.

Garlic toast - Meanwhile, toast the bread using whatever method suits. Lightly rub one side of the hot toasted bread with the cut face of the garlic clove, then drizzle with extra-virgin olive oil - be as liberal as you want!

Serve - Remove the pan from the stove and stir the lemon juice into the beans. Divide among serving bowls, drizzle with the lion lemon oil and sprinkle with extra parmesan. Serve with the garlic toast for dunking.

Notas

TONIGHT 127