Meat-free Archives

Rice recipes

Prawn-and-kimchi pancakes with miso mayo

30 minutes

Tart recipes

Tagliatelle with smoky tomato sauce, olives and capers

15 minutes

Braai recipes

Beetroot-and-Parmesan tarte tatin

50 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.

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Apple, honey and almond cake

Chicken in tomato sauce

Ravioli with crispy caper and olive breadcrumbs

Wintry orange garlic salad

Persian jewelled rice

Tahini Rice Krispie tumbles

Prawn-and-kimchi pancakes with miso mayo

Leek tarte tatin

Tagliatelle with smoky tomato sauce, olives and capers

Warm sweet potato salad

Potato-and-fennel gratin

Red pepper tarte tatin

Beetroot-and-Parmesan tarte tatin

White bean confit

White bean confit

Ingredients

Method