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.
The most complicated part of this recipe is having the right-sized casserole or stove-friendly roasting pan to fit the short rib.
Once your equipment is sorted this recipe is designed to give you plenty of time to chillax. A few minutes of work up front, followed by hands-off 4-4.5 hours in the oven.
An updated old-fashioned cake for Mother's Day. Served with a simple lemon glaze and Greek yoghurt swirled with lemon curd.
