Recipe: Creamy Cannellini Beans (Serves 4)
1 tbsp Coconut oil
1 onion finely chopped
1tsp grated fresh ginger root
2 cloves garlic finely chopped
1/2 tsp turmeric
2 tbsp tomato purée
2 x 400g tins Cannellini beans drained
1 head broccoli cut into florets
400g tin coconut milk
2tbsp chopped fresh parsley
S&P to taste
1. Heat the oil in a large pan and add the onion. Cook until translucent.
2. Add the ginger, garlic, turmeric and tomato purée and cook for 2-3 mins.
3. Add the beans, broccoli, kale, water and coconut milk and cook for a further 10 minutes (until the broccoli is tender).
4. Season to taste, sprinkle with the parsley and serve with brown rice or millet.
Love & plants
Sarah 💕 🌱