Cannelloni Beans Lyonnaise RecipeOrigin: Britain Period: Traditional |
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At first glance this may not seem like a typically traditional British dish, yet I found it in a slim volume of 1920s recipes that presented new ways of serving cooked white beans. Here I've added the methods for initially preparing the beans as well as how to serve them. Ingredients:
400g cannelloni beans (white kidney beans), dried or tinned 
Cannelloni Beans Lyonnaise Preparation:Method:If using dried beans, place in a large bowl, cover with plenty of water and set aside to soak over night. The following day, drain the beans, place in a large pan with 1/2 tsp baking soda (this helps soften the beans) then cover with plenty of water. Bring to a boil, reduce to a simmer then cover and cook for about 80 minutes, or until tender (the precise cooking time will depend on the age of the beans). Drain and set aside. If using tinned beans, simply drain, rinse and use immediately. Melt the butter in a pan and when foaming add the garlic and shallots. Fry for 2 minutes to soften then add the drained beans. Cook gently until the beans start to colour a golden brown then season to taste with salt and black pepper. Turn into a bowl, garnish with the parsley and serve immediately. |
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