Now get your mind out of the gutter, I always make sure I have a can or 3 of cannellini or butter beans in the pantry, and a good stash of dried for when I actually plan ahead. They're a great staple and can be put to so many uses, all of them tasty (i hope).A great brunch dish I love is a cannellini & chorizo bake served piping hot on toasted ciabatta or sourdough topped with a perfect poached egg and a side of avocado finished with a squeeze of lemon and a healthy grind of pepper. A great lazy Sunday morning dish.
Ingredients
Cannellini Beans
Tomatoes (canned is fine but use whole tomatoes, just drain the liquid off then dice and drain again)
Chorizo
Shallot
Garlic
Salt & Pepper
Basil
Lemon Juice (1)
Slug of olive oil
Optional Extras - Feta, Herbs, bacon, capers.
Mise en placeFinely dice shallot and chorizo.
Method
Mix all ingredients together, and put into a lasagna/casserole dish and bake at 180C for 1 to 2 hours, Cover if it starts to brown too much. The longer you cook this for the more concentrated & complex the flavours become.
Serve as above, also works great as a lunch or dinner dish. I love a bowl of this with a good chunk of crusty bread for lunch.
