Cannellini beans, also called white kidney beans, are often used in Italian recipes including minestrone soup and bean salads. They have a smooth texture and nutty flavour which I love.
We are going to mix the cooked beans in a wonderfully fragrant oil which we are going to infuse with lots of lemons, garlic and herbs to give it a subtle but noticeable flavour. The better the olive oil the better the dish! Extra Virgin – always.
I tend to soak my beans overnight in water with a little bicarb which ensures the best texture when cooked the following day. If you are pressed for time two cans will do but the texture will be different.
This dish is best served at room temperature on a hot day with a glass of Pinot Grigio.
Getting Ahead: The dressed beans will happily sit in the fridge for a week drenched in oil, making it the perfect make ahead dish.
Leftovers: Perfect leftover territory, see below for serving suggestions.