French White Bean Salad
20th August 2014
We’ve Gwyneth Paltrow to thank for this super easy recipe – beats potatoes on the side any day.
2 tablespoons extra virgin olive oil
2 garlic cloves, thinly sliced
Leaves from 4 sprigs of thyme (about 2 teaspoons)
1 large shallot, peeled and thinly sliced
One can cannellini beans, drained and rinsed
Coarse sea salt
Freshly ground black pepper
2 teaspoons red wine vinegar
Serves 4 as a side dish
- Heat the olive oil in a large non-stick frying pan. Add the garlic and cook, stirring now and then, until it just begins to turn toasty and brown, 2 to 3 minutes.
- Add the thyme and shallot and cook for 1 minute more to soften.
- Add the beans to the pan and cook, stirring now and then, for 5 minutes.
- Season and add the vinegar and cook for 5 more minutes, to let all the ingredients flavour each other.