Lexie is a good eater so it’s always funny when she doesn’t like something… “Don’t like beans mummy.” I find this one quite hard to understand because she loves lentils and chickpeas! Luckily she sometimes forgets what beans are so as long as I call them something else (‘baby chickpeas’) she’ll give them a go. Especially if she has flowers painted on her face!
My favourite quick staple meal is beans with lots of olive oil, crushed garlic, lemon and salt. The original recipe is from Gwyneth Paltrow’s first cookbook (not the macrobiotic one!) using giant butterbeans but I’ve made it many many times with chickpeas and cannellini beans. Lexie really likes it too despite it’s garlickyness (I leave out the salt for her). It’s very easy to adapt the recipe and make a warm version more suited to winter – see variations below. I love this recipe hot or cold – the hot version is delicious soothing comfort food, the cold version just lemony garlicky heaven. Both ways take less than 5 mins to prepare, are incredibly cheap and leave you feeling nourished as beans are so good for you.
Beans with olive oil, garlic and lemon
Prep time: 5 mins
Cooking time: None (unless using dried beans instead of canned beans – see note below)
Budget: Under £5 (beans 60p, lemon 30p, spring onions 80p)
- Giant butterbeans or cannellini beans or chickpeas – Brindisa Spanish foods sell delicious jars of chickpeas and giant butterbeans that you can get from their shop or Ocado OR cheaper at M&S. Normal tins are fine but avoid Sainsbury’s tinned beans – they’re horrid! (1 tin is two small portions or one big portion)
- Extra virgin olive oil
- 1 clove of crushed garlic
- 1 or 2 sliced spring onions
- Salt and pepper
- Chopped herbs like basil or parsley – optional
- Watercress salad (any salad is nice – see variations below)
Open, drain and rinse the beans. Crush the garlic and add to the beans with a generous drizzle of olive oil. If using basil or parsley add them now with the spring onion. Add a good squeeze of lemon juice, season to taste and serve with watercress/salad.
- The Gwynnie recipe adds griddled prawns which I’ve tried and is nice. She also marinates the beans for at least an hour in the fridge which I don’t think is necessary.
- When using chickpeas I usually add courgette carpaccio – thin shavings or grated courgette – with the same dressing. This is especially nice with yellow courgettes.
- With cannellini beans I think good quality tinned tuna is a lovely addition.
To do a warm version get a pan and gently heat the garlic in olive oil (don’t let it brown). Add the drained and rinsed beans, season then squeeze some lemon juice on the beans and add a little water or light chicken stock. If you have homemade chicken stock definitely use a little as it transports this simple dish into something heavenly. If you have any herbs like thyme, a bay leaf add them (but not rosemary – too pungent) as they will give lots of flavour. Smash the beans into the oil using a fork or wooden spoon. The idea is not to make a puree, rather to have some mushed beans and lots of whole ones. If you want to make it more soupy add more stock. Add chopped parsley or basil (try to use herbs if doing this version). Serve with some nice fresh bread, olive oil to drizzle and a little grated parmesan if you want.
- If I’m doing this with cannellini beans I add spinach to the recipe above which only takes a minute on the heat to soften. Serve with grated parmesan. Lewis loves this version which says a lot given it’s beans and spinach! (See pic)
- If I’m doing this with chickpeas I usually fry a bit of bacon with the garlic and definitely use a bit of chicken stock. A little chorizo added at the end is nice too. The spinach version above is nice with chickpeas too.
(NOTE: If using dried beans, before trying the recipes above, make sure you soak them overnight, drain and rinse them in the morning – dried beans are toxic if you don’t do this!! Then put them in a pan and cook for a good 40 minutes or so using fresh water (not the water they soaked in). If making the warm version the water from the cooked beans is wonderful to use as the stock. The River Cafe recipe for smashed beans recommends cooking the beans with a garlic clove and some sage leaves for 45 minutes then draining, removing the sage but not the garlic, before adding the olive oil and smashing the beans.) Here is a pic of Lexie happily shelling borlotti beans with Lewis in France this past summer.