I was inspired by an article in The Guardian Cook back in April (for recipes follow the link) about one pot of cannellini beans making four meals. I’m a great one for using tins of beans – particularly silky, creamy cannellini – but a bit lazy about soaking overnight etc. Since Rachel Roddy insists the flavour is better if you use dried beans and soak them, I went for it. Pretty delighted with the results – although my soupy-stew looks more like a gloopy stew, it tastes good. I left out the pancetta to keep it veggie but then caved in to a bit of crisped up organic chorizo on top from Peelham Farm here in the Borders. Job done!
Next on my list was to freeze some of the beans and cooking juice for another week (none of us is up to beans four days a week) and then on to ‘the quick dip’. I really love this dip – it’s nearly up to my absolute favourite beany dip cum meal from (you guessed it) Yotam Ottolenghi – ‘Butter bean puree with dukkah’ – which, if you’ve never made it, has to be done. However, Ms Roddy’s recipe is jolly quick and a very credible alternative.
My third meal will probably be the ‘Creamy cannellini beans with sage and sausages’ – so more sneaking away from the veggie – but once you’ve got the base bean dish I reckon you can take it just about anywhere you want to go – the world, as they say, is your oyster (mushroom oyster for vegetarians).
With thanks to Rachel Roddy for the inspiration – you’ll find her on Instagram @rachelaliceroddy.