italian braised beans

with tomato and rosemary

  • ½ cup (100g) dried cannellini (white) beans, soaked overnight+ 
  • 1 cup (200g) dried chickpeas (garbanzos), soaked overnight+ 
  • ½ cup (95g) dried lima beans, soaked overnight+ 
  • 2 teaspoons extra virgin olive oil
  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • 2 stalks celery, finely chopped
  • 800g roma tomatoes, chopped
  • 1 litre water
  • 3 sprigs rosemary
  • 5 sprigs oregano
  • sea salt and cracked black pepper
  • 150g silverbeet (Swiss chard) leaves, chopped
  • finely grated pecorino and toasted bread, to serve
  1. Drain and rinse the cannellini beans, chickpeas and lima beans. Heat the oil in a large heavy-based saucepan over high heat. Add the onion, garlic and celery and cook, stirring, for 3–4 minutes. 
  2. Add the tomato, cannellini beans, chickpeas, lima beans, water, rosemary, oregano, salt and pepper and bring to the boil. Cover with a lid and reduce heat to low. Cook for 40–50 minutes or until beans are tender. 
  3. Add the silverbeet and stir through until wilted. Top with pecorino and serve with bread. Serves 6.

+ If you don’t have time to soak beans overnight, place the cannellini beans, chickpeas and lima beans in a large saucepan. Cover with water and place over high heat until the water comes to the boil. Remove from the heat, cover with a lid, and set aside for 1 hour to soak. Drain and rinse under cold water.

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