Cannellini Beans with Lemon Herb and Anchovy Vinaigrette
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Cannellini Beans with Lemon Herb and Anchovy Vinaigrette

A seriously handy side for just about any dinner, and flexible to whatever you have on hand. Add a second can of beans if guest numbers climb.

Ingredients

  • 400g can cannellini beans, drained and rinsed
  • 3 tablespoons olive oil
  • Zest and juice of 1 lemon
  • 2 tablespoons chopped green herbs
  • 1–2 anchovies, finely chopped
  • Salt and pepper

Method

  1. Carefully fold all the ingredients together, taking care not to break up the beans.
  2. Chill for 2–3 hours to let the flavours permeate the beans.

Notes

Great folded through warm green beans. I prefer the Ceres organic brand in the BPA-free cans. Any favourite vinaigrette-style dressing would work. Keeps for a week in the fridge, and makes a handy lunch with tuna, or smashed onto a piece of toast.

The Pairing

A versatile side that's happy beside most things — pour a crisp, dry white. Browse the Pinot Gris + Riesling or Chardonnay collections.