Cannellini beans, mint, feta and blistered tomatoes
Prep 20 mins (plus overnight soaking)
Cook 40 mins
Serves 4 as a light meal or side
We love a legume at Eatable, and keeping a packet of dried cannellini beans in the pantry opens up a world of possibilities. You’ll need to think ahead for this recipe and soak the beans overnight in water before cooking them. Beyond that, improvisation is the name of the game: simply layer on your favourite salad ingredients. We’re getting into summer mode here with some blistered tomatoes, mint, feta and a preserved lemon dressing.
200g dried cannelini beans, soaked overnight
450g baby truss tomatoes
2 tsp extra-virgin olive oil for tomatoes
4 tbsp olive oil
1 cup mint, half finely chopped, remaining leaves left whole or torn to serve
2 tbsp lemon juice, or to taste
¼ preserved lemon, finely chopped
Pinch sumac, or to taste
1. Cook beans in a saucepan of simmering water over medium heat until al dente (35-40 minutes). Set aside and cool completely in liquid.
2. Preheat oven to 250C. Toss tomatoes with 1 tsp oil and salt and scatter over an oven tray until blistered (10-15 minutes). You can also grill them over a barbecue to add a little smokiness, if desired.
3. Drain beans well and add tomato roasting liquid from tray. Add remaining ingredients (except feta and whole leaves), toss, season to taste and serve with feta crumbled over and scattered with mint leaves.
Recipe and image by Eatable.
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