Salsa Verde Beans

Salsa Verde Beans

This recipe combines cannellini beans with a zesty salsa verde made from chives, basil, parsley, lemon zest, and capers. The beans are cooked with onions, garlic, red chili, and vegetable stock until tender. Meanwhile, breadcrumbs are prepared with garlic, red chili, and olive oil until crispy. The cooked beans are finished with a generous amount of lemon juice and zest, and topped with the flavourful breadcrumbs for a crunchy texture. This dish is best served with crusty bread and offers a punchy and flavourful experience with a hint of heat from the chili. Just be careful of any stray herbs getting stuck in your teeth!

Serves: 2

30 minutes

Cook time

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Metric
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Ingredients

Natalia

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Ingredients:

  • 2 tins of cannellini beans
  • 0.5 an onion
  • 4 cloves of garlic
  • 1 red chilli
  • 1 tbsp capers
  • 2 tbsp fresh chopped chives
  • 2 tbsp fresh chopped basil
  • 2 tbsp fresh chopped parsley
  • 0.5 a lemon (zest and juice)
  • 250ml veg stock
  • Salt
  • Pepper
  • 300g breadcrumbs
  • Olive oil

🔄Natalia Rudin's Suggested Substitutes

Cannellini Beans Great Northern Beans, Navy Beans
Red Chilli Jalapeño, Serrano Pepper
Capers Green Olives, Pickles

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