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Cannellini Beans with Lemon Herb and Anchovy Vinaigrette

A seriously handy side dish for just about any dinner. Flexible to the ingredients you have on hand. Add a second can of beans if guest numbers increase.

400g can cannellini beans, drained and rinsed

2 tablespoons olive oil

zest and juice from 1/2 a lemon

1 tablespoon chopped green herbs

1-2 anchovies finely chopped

salt and pepper

1. Carefully fold all the ingredients together taking care not to break up the beans.

2. Chill for 2-3 hours to allow the flavours to permeate the beans.

Notes:

Great folded through warm green beans.

I prefer the Ceres organic brand in the BPA-free cans

Any favourite vinaigrette-style dressing would work.

Will keep for a week in the fridge, and makes a handy lunch with tuna or smashed onto a piece of toast.

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Why recipes from Laura?

Many of you know Laura from talking through your orders over the phone. Or you already get her great emails.
Laura came to The Wine List from her background as a food writer. Before having her 3 girls Laura published 2 cookbooks, spent 3 years writing a weekly column with the Sunday Star Times. Appeared as a regular on Good Morning TV and wrote recipes and styled food photos for numerous magazines and food companies. She trained at Leith’s School of Food and Wine in London as a chef. Worked as a chef here and in AU, had a catering company and ran the Nestle New Zealand Test Kitchen.