“A Culinary Guide to Herbs, Spices and Flavourings”
by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson.
4 oz. dried cannelloni beans soaked for 2 to 3 hours, then drained
8 oz. shelled broad beans, fresh or frozen
2 Tablespoons olive oil
3 shallots, peeled and chopped
1 garlic clove, peeled and chopped (optional)
1-1/2 Tablespoons chopped fresh savory
freshly ground black pepper
2 Tablespoons chopped fresh parsley
1 sprig fresh savory, to garnish
Preparation time: 15 minutes plus soaking
Cooking time: 45 to 60 minutes
1. Put the cannelloni beans into a large saucepan and pour in fresh cold water to cover. Bring to the boil, then lower the heat and simmer for 30 minutes. Season with salt, and then cook for further 15 minutes or until tender.
2. Meanwhile cook the French beans and broad beans in separate saucepans of slightly salted boiling water for 4 to 5 minutes or until just tender, then drain.
3. Heat the oil in a frying pan, add the shallots and fry over a gentle heat for about 10 minutes until soft and golden. Stir in the garlic, if using, and the savory, and fry for a further 2 minutes, stirring constantly.
4. Drain the cannelloni beans and turn them into a warmed serving bowl. Stir in the French beans and the broad beans and season to taste with salt and pepper. Add the shallots, savory, garlic and fresh parsley and stir well to mix. Garnish with a sprig of savory, and serve immediately with plainly grilled meat or poultry.