The Professional Cinderella

In a bit of a deviation from my usual baking and sweets, I’m sharing with you one of my favourite winter warmer recipes today. It’s so tasty, it smells phenomenal while it’s cooking, and it’s healthy to boot.

Braised White Beans with Greens and Parmesan

1/4 cup olive oil

1 fennel bulb, diced

1 brown onion, diced

2 tsp rosemary, finely chopped (I put almost double this is because this recipe owes its amazing aroma to the rosemary)

5 garlic cloves, minced

350g (or about 3/4 of a bunch) of silverbeet/swiss chard, chopped

2 cans cannellini beans, rinsed

1L vegetable stock

1 tbsp lemon juice

1/2 cup shredded mozzarella

3 tbsp grated parmesan

Toasted bread, to serve

1. Heat oil in a large pot or dutch oven on medium heat. Add fennel, onion and rosemary, and cook 4-5 mins, or until tender. Add the garlic and cook until fragrant, about 1 min.
2. Begin adding handfuls of greens, stirring until the leaves begin to wilt.
3. Add the beans, stock and season with pepper. Bring to a boil, then reduce heat and simmer for 8 mins. Towards the end of the cook, use the back of a wooden spoon to crush some of the beans to thicken the liquid.
4. Take off the heat, add the lemon juice and cheeses. Season, Divide between bowls and serve with crusty bread.

Heidi xx