White beans & silverbeet

White beans & silverbeet


2 people made this

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

Lynn Lewis

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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