White beans & silverbeet

    35 minutes

    Beans protect your heart with soluble fibre that helps lower cholesterol.

    7 people made this

    Serves: 8 

    • 1 small bunch silverbeet (about 250 g)
    • 2 tablespoons olive oil
    • 1 small onion, finely chopped
    • 1 medium carrot, peeled and finely chopped
    • 1 teaspoon dried oregano
    • 1 bay leaf
    • 2 cloves garlic, crushed
    • 1 cup (250 ml) salt-reduced chichen stock
    • 3 cans (420 g each) cannellini or butter beans, drained and rinsed
    • ½ teaspoon salt
    • ⅛ teaspoon black pepper
    • ½ cup (40 g) grated parmesan cheese

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Remove tough stems from silverbeet and finely chop. Coarsely chop leaves.
    2. Heat oil in a large non-stick frying pan over medium heat. Add onion, carrot, oregano and bay leaf. Sauté until onion and carrot are very soft, about 8 minutes. Add garlic. Sauté for 30 seconds.
    3. Add the silverbeet and stock to the pan. Cook, stirring occasionally, until silverbeet begins to wilt, about 2 minutes. Stir in beans. Simmer, covered, 10 minutes. Uncover and cook until silverbeet is tender, 5 minutes. Season with salt and pepper. Remove bay leaf. Sprinkle with parmesan.

    fresh ideas

    Instead of cannellini beans, you can use another type of white bean or, for a nutty flavour, try making this dish with chickpeas. Vary the herbs, too. Fresh thyme, parsley or chervil all work well.

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