Bean There, Done That: A Zesty Journey with Cannellini and Chorizo

Hey there, fellow food adventurers! Ever feel like your taste buds are stuck in a rut? Well, buckle up because we're about to embark on a flavor-packed journey that’ll have you saying, "Bean there, done that, and loved it!" Yes, you guessed it, we're talking about the unsung hero of the culinary world: the humble bean!

Now, before you roll your eyes, let’s get one thing straight: beans aren't just for cowboys around a campfire. They're nutritional powerhouses, budget-friendly superheroes, and, when treated right, can be downright delicious! Take it from the folks in the "Blue Zones" – those magical places where people live longer and healthier – beans are a staple for a reason.

The Magic of Cannellini

Our star today? The creamy, dreamy cannellini bean. These little guys from Argentina are not only versatile but also incredibly satisfying. They keep their shape when cooked, but also mash beautifully, giving us a delightful texture contrast that makes each bite interesting.

But let's be real, beans have a bit of a reputation for causing, ahem, tummy troubles. But fear not, my gassy friends! The secret is to ease into it, letting your gut get used to these fiber-rich wonders. And if you're feeling extra adventurous, toss a piece of kombu seaweed into the pot while cooking—it's like a superhero for digestion, breaking down those tricky sugars and letting you enjoy your beans without the, ahem, symphony. (Thanks Washington Post for that nugget!)

Zesty Flavors Unite

Flavor-wise, these beans are like a blank canvas, ready for a masterpiece! Garlic, thyme, and lemon? Oh yes!. I've been obsessed with a simple Spanish-inspired dish, perfect for a light but satisfying lunch that helps keep that waistline in check! Think sauteed cannellini beans with garlic and thyme, brightened up with a lemon zing and a dash of smoked paprika.

Then we take things up a notch with pan-fried vegan chorizo and zucchini, because why not add some char and smokiness to the party? A sprinkle of capers and a drizzle of chilli oil and we are in flavour town. And because we're all about variety, swap out the chorizo and try mushrooms, spinach or roasted tomatoes instead. The possibilities are endless, my friends!

Let’s Get Cooking!

This recipe is not only delicious but a breeze to make. Perfect for a weeknight meal when you are short on time but don't want to compromise on flavor.

Ingredients:

• 3-4 cloves of garlic
• Salt and pepper to taste
• 2 tbsp olive oil
• 8 sprigs of fresh thyme
• 2 tbsp almond milk
• 2 cans cannellini beans (or 3 cups cooked)
• 1/2 tsp smoked paprika
• 2-3 tbsp lemon juice
• 360g vegan chorizo sausages
• 300g zucchini
• Chilli oil to serve
• 2 tbsp capers, chopped

Instructions:

1. Finely chop 3 garlic cloves, slice the fourth one, add salt and mash to a paste.
2. Heat 1 tbsp oil in a pan, add chopped garlic and saute until fragrant.
3. Add thyme, salt, pepper, a splash of almond milk and the drained beans. Mash some beans for a creamy texture.
4. Simmer for a few minutes. Stir in the garlic paste, smoked paprika, and lemon juice.
5. In a skillet, heat 1 tsp of oil, slice the chorizo, and fry until charred.
6. Transfer chorizo to a plate and add the zucchini, cook until charred.
7. Divide the beans onto plates and top with capers, thyme, chilli oil, chorizo and zucchini.

Notes:

• For a milder garlic flavour, use roasted garlic cloves.
• If using dried beans, soak 1 cup overnight and simmer until tender with a piece of kombu seaweed
• Vegan chorizo can be swapped with pan-fried mushrooms and spinach.

So there you have it: a meal that’s not only good for your body but also a fiesta for your taste buds. It's time to embrace the bean life and let’s get cooking!

Share the Love!

If you make this recipe, don't forget to tag us on social media with #HealthyEats and @ThePlantPower. We can't wait to see your creations!