Alio e Aglio Beans
If you like the idea of garlicky beans on toast, then this is the recipe for you. I like to use queen butter beans (which are a larger variety) but you can swap out pretty much any beans that you like. The important thing is that you buy tinned beans which come in their own “stock”.
This recipe feeds 2 people.
Ingredients
- 5 tablespoons of olive oil
- 4 garlic cloves (add more if you like garlic!)
- 1 jar of queen butter beans (or your favourite)
- 1 teaspoon of dried chilli flakes (I like the Kashmiri variety)
- A handful of chopped parsley leaves
- The zest of a lemon
Method
- Add the olive oil to a pan on a low setting along with the garlic and chilli flakes. Allow them to cook/infuse for a minute or two.
- Before the garlic browns, add the beans and the liquid in the can/jar to the pan. Fill the can/jar half full of water and add this as well.
- Increase the heat to medium and continue to cook stirring occasionally. Over time the oil and the water from the beans will emulsify and create a sauce. This will take around 5 to 10 minutes.
- As the sauce begins to come together and thicken, add the lemon zest and parsley.
- Cook for another minute or so, or until the sauce reaches your desire consistency
- Service with sourdough toast