From The
Bean Book, Rose Elliot, Fontana, 1979.
Sometimes the simplest of combinations can
make a perfect dish.
I took a can of cannellini beans, rinsed the
contents and added them to a bowl. Into this went some finely chopped stalks
from the heart of a stick of celery. An apple was peeled and chopped and added.
That was it. I added some olive oil to moisten the mixture and the juice of
half a lemon to give it a tang. Salt and pepper went in to taste.
The apple and celery gave crunch and
sweetness to the comforting beans.
Taste: ✔✔✔
Ease of cooking: ✔✔✔✔✔
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