Carb Conscious Archives

Boards and

Whole baked cauliflower with cheese sauce

1 hour

Lentil recipes

Chunky tomato, red pepper and bean soup with pecorino baby marrow crisps

30 minutes

Beef recipes

Slow-roasted brisket and smoky beans

4 - 5 horus

Pepper recipes

Baby marrow noodles with roast pepper sauce

15 minutes

Beans recipes

Chicken frikkadels with creamy beans and spinach

15 minutes

Great value

Tagliatelle with smoky tomato sauce, olives and capers

15 minutes

Chicken recipes

Chicken stuffed under the skin

1 - 1 1⁄2 hours

Breakfast recipes

Coddled eggs on cauliflower purée

35 minutes

Beans recipes

White bean confit

2 hours

White bean confit

Serves 2

Difficulty Easy

Prep Time 15 minutes, plus 8–12 hours’ soaking time

Cooking Time 2 hours

Ingredients

325 g dried white kidney beans
3 cups olive oil
3 cloves garlic, peeled
1 small baby onion, halved
1 red chilli, halved
Sea salt, to taste
350 g vine tomatoes, roasted, for serving
Fresh basil, for serving
Parmesan, for serving

Method

Soak the beans in 8 cups of water for 8–12 hours, then drain.

Transfer to a heavy-based saucepan, cover with water and bring to the boil. Drain and rinse, then repeat.

Return the beans to the saucepan, cover with water and bring back to the boil. Reduce the heat and simmer for 45 minutes to 1 hour, uncovered, until tender but still firm. Do not stir or boil as the skins will split.

Preheat the oven to 160°C.

Drain the beans and return to the saucepan or an ovenproof dish. Pour over the oil, then add the garlic, onion and chilli and roast for 45–60 minutes or until soft.

Drain, season with salt and serve with the tomatoes, basil and Parmesan.

Cook's note: This white bean confit is one of my favourite foods. It's often the simplest meals that turn out to be the most hearty and satisfying.

Browse more recipes starring beans here.

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

Sage-and-Parma ham saltimbocca

Spicy boerewors bites

Whole baked cauliflower with cheese sauce

Turkish red lentil soup

Chunky tomato, red pepper and bean soup with pecorino baby marrow crisps

Slow-roasted brisket and smoky beans

Baby marrow noodles with roast pepper sauce

Chicken frikkadels with creamy beans and spinach

Tagliatelle with smoky tomato sauce, olives and capers

Chicken stuffed under the skin

Coddled eggs on cauliflower purée

White bean confit

White bean confit

Ingredients

Method