Many years ago the chef made these for us when we had a tapas night at home, and at once, I was hooked. Since then I’ve requested these every time we’ve had tapas for dinner at home and learned how to make this amazing side dish myself. And they are great to have on toast or as a side dish to chicken. Or have them as they are together with a salad.
Despite the name, these creamy beans do not have much cream in them. As this recipe is using canned beans, some of the canned water is used and it provides plenty of creaminess to the dish.
Beans as you might know are loaded with fibre, iron, b-vitamins and are also a good source of plant based protein. The fibre found in beans will keep you fuller for longer and help your digestion
So next time you’re thinking of having beans on toast, why not try having these creamy beans instead?
- 1 shallot
- 2 garlic cloves
- 0.5 tbsp butter/olive oil
- 1 can cannellini or flageolet beans (net weight around 250 g)
- 2 tbsp heavy cream
- 1-2 tbsp chopped parsley
- salt pepper
Finely chop the shallot and garlic.
Fry on low-medium heat for 5 minutes, or until soft and translucent.
Drain the beans, but leave some of the brine, around 3 tbsp and add it to the shallot and garlic and stir.
Add the cream and parsley and let cook on low heat for a couple of minutes.
Season with salt and pepper.
Serve on toast or as a tapas dish.