Page 40 - Vegan Food & Living (February 2020)

Use up

YOUR TINS

Tinned vegetables can be

used to create tasty and
nutritious dishes – and

here’s how to do it...

Sage, garlic and white

wine butter beans

By Jessica Elliott Dennison
Serves 4-6 | Prep 10 mins | Cook 45 mins |
Calories 523 (per serving)
1 First, heat the oil over a medium heat in a deep, wide pan.
Stir in the onion, garlic, sage leaves and stalks and bay leaves,
reduce the heat to low and gently sweat for 20-25 minutes,
stirring occasionally. You want the onion and garlic to take
on a golden colour without burning. If they’re catching, add
a splash of water to loosen them.
2 Add the beans (including the juice from the tin), crushing a
handful as you pour them in. Add the wine, salt and enough
water to cover, then increase to a rapid boil. Reduce to a
simmer for 20-25 minutes, then add in most of the lemon
zest and taste for seasoning; depending on the acidity of
your white wine, you may want to add some lemon juice
from your zested lemon. As the beans are quite simple, you
may find you need to be quite generous with the seasoning.
3 Using a fork, fish out and discard the sage stalks and bay
leaves, but you can leave in if you prefer. Crush a few more
150ml (scant ²⁄3 cup) rapeseed 3 x 400g tins (5 cups) of
beans if you’d like a slightly thicker consistency.
(canola) or light olive oil, plus butter (lima) beans in water
extra for finishing 500ml (2 cups) vegan 4 To assemble, ladle the beans onto plates, pop a slice of

toasted sourdough on each, then generously drizzle over
4 onions, peeled and white wine
finely sliced 3 tsp sea salt flakes, plus some oil and a bit more lemon zest.

8 garlic cloves, peeled extra to taste

and finely sliced finely grated zest of 2 lemons

1 large handful of sage toasted sourdough, to
leaves (roughly 5 stalks), serve (optional)
leaves picked The extract on pages 40-42
SUBSTITUTES
2 bay leaves (optional) is taken from Tin Can Magic
sage for oregano, by Jessica Elliott Dennison,
rosemary, thyme
photography by Matt Russell,
published by Hardie Grant.
31.4g 2.2g 1.18g 4.6g 7.9g (RRP £15.) This book
Total fat Saturates Salt Sugar Protein contains non-vegan recipes.