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borlotti beans

Borlotti beans with anchovies, olives and Parmesan

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Borlotti beans with anchovies, olives and Parmesan

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Serves 4

Difficulty Easy

Prep Time 10 minutes

Ingredients

2 1⁄2 T red wine vinegar
5 g parsley, finely chopped
2 t extra virgin olive oil
sea salt and freshly ground black pepper, to taste
400 g can red kidney beans
400 g can borlotti beans
400 g can butter beans
400 g cannellini beans
125 g Woolworths buffalo mozzarella cheese
20 g anchovy fillets, shredded
1 red onion, thinly sliced
300 g Woolworths snacking vine tomatoes, halved
5 g mint, roughly torn

Method

1. Whisk together 1 T red wine vinegar, parsley, olive oil, salt and pepper.

2. Drain and rinse kidney beans, borlotti beans, butter beans and cannellini beans, then add to the vinaigrette.

3. Add mozzarella and anchovy fillets. Marinate for 10 minutes.

4. Combine red onion, 1 1⁄2 T red wine vinegar and tomatoes and marinate for 10 minutes. Mix with the beans, season to taste and top with fresh mint.