Winter is coming, it’s drizzly, gloomy, windy and cold outside and so comfort meals are gaining more and more relevance by the day. As beans are one of the healthiest sources of protein as shown in the recent Netflix documentary on Blue Zones, I have a super easy and cosy autumnal dish for you today – cannellini beans with rosemary oil, vegan sausage and onion chutney. It’s easy and quick, yet super comforting and if my local pub had something this nutritious and comforting on their vegan menu, I would be there is a flash.
I am a bit fan of cannellini beans and pulses in general and consume them in various forms throughout the week as part of my wholefood vegan diet. They make delicious salads, soups, dips and snacks (bean crisps anyone? I haven’t done a recipe for them yet but they are staple snack at my house). This simple bean stew is another, simple and quick way to enjoy cannellini beans. I cooked them until soft and creamy in olive oil flavoured with garlic and onion, then top them with fried vegan sausage (mushrooms or roasted beets would also be beautiful), then just a spoonful of tangy onion chutney sauce and a drizzle of fragrant rosemary oil takes this dish to a whole new level. I love it with a couple of slices of my favourite bread on a side.
80 ml / 1/3 cup extra virgin olive oil 8 g / 0.3 oz rosemary leaves (from 4 sprigs)
*VEGAN SAUSAGE – I used M&S Vegan Posh Dogs in this recipe. If you are not keen on vegan sausages, why not top the beans with grilled garlicky medley of mushrooms.
