This is a store cupboard recipe. Invariably we have cans of haricot beans and jars of toasted red peppers in the larder.
It ticked all the boxes and it is good. Sheila would have liked a more liquid consistency, and thought toasted bread rubbed with garlic would be a good addition.
INGREDIENTS Serves 2
400 g can of cannellini beans
350 g bottle or tin of grilled red peppers,
2 tablespoon of olive oil
basil
Black pepper
1 Burrata
METHOD
Tip the beans into a sieve or colander and rinse under running water. Tip the beans into a pan with a dash of oil and let them fry for 8-10 minutes until they turn gold and start to crisp on the outside. Stir them occasionally but gently, so you avoid crushing them.
Drain the red peppers and slice them into thin strips – like ribbons of pappardelle. Warm oil in a shallow pan over a moderate heat, then add the peppers and leave until they start to sizzle. Add a little black pepper, then tear or cut 12 basil leaves to shreds, and stir them in.
As the leaves start to darken and wilt, add the beans to the pan, fold everything together then transfer to 2 shallow dishes or plates.
Break a ball burrartta and place on each mound of peppers and beans.
Trickle with olive oil, and serve.
Original Recipe Nigel Slater writing in the Guardian
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