Creamy white beans, savoy wedges and ‘nduja

Portion size: Serves 2
Hands-on time 20 min
Difficulty: easy

Dairy-free

Gluten-free

Emily Gussin

Food producer and sustainability lead, delicious.

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White beans provide an ideal foundation for this savoury dish, With wedges of charred savoy cabbage on top and a drizzle of that incredible spicy pork paste ‘nduja, this dish provides a complete hearty dinner with just a touch of meat.

Loved this dish? Try ‘nduja meatballs next.

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Ingredients

Extra-virgin olive oil to fry
1 shallot, finely chopped
2 garlic cloves, crushed
600-700g cooked white beans, drained (we used Bold Bean Co’s jarred Queen Butter Beans)
Finely grated zest and juice ½ lemon
½ savoy cabbage, cut into 3cm wedges
2 tbsp ‘nduja paste (from a jar) or 30g ‘nduja sausage

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Method

Heat 1 tsp oil in a saucepan over a low-medium heat then add the shallot and cook for about 4 minutes until soft. Add the garlic and cook gently for another minute, stirring to make sure it doesn’t catch. Tip in the beans and stir over a low heat until they are soft and a little saucy (about 5 minutes). Season with a pinch of salt and pepper and stir in the lemon zest and juice, then keep warm over a very low heat.
Meanwhile, heat a large frying pan with a lid over a high heat and add 2 tsp oil. Season the cabbage wedges and cook cut-side down for 3 minutes until golden and charred. Flip over to the other cooked side and cook for 2 minutes. Add 60ml water to the pan, cover and reduce the heat to medium. Steam for 3-5 minutes until the cabbage is tender.
Just before you’re ready to serve, heat the ‘nduja in a small pan. Break it up with a wooden spoon, adding a little extra virgin olive oil if needed to reach a spoonable consistency (if you’re using sausage, you’ll definitely need to add oil and break it up more than the paste). Spoon the creamy beans onto plates, top with the cabbage wedges then spoon over the ‘nduja. Season with a final crack of black pepper.
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Nutrition

484kcals Calories
15.1g (3.4g saturated) Fat
24.7g Protein
48.4g (14.4g sugars) Carbs
27.9g Fibre
0.8g Salt

Quick wins & tips

DON’T WASTE IT The liquid from jarred and canned beans is full of starchy goodness, perfect for thickening stews and sauces, so don’t automatically drain and rinse beans every time.

EASY SWAPS Make this recipe vegan by using a spicy chilli and pepper paste instead of the ‘nduja (we like Belazu’s Ve-Du-Ya).

SCALE IT UP This recipe doubles easily and (if doubled) it makes a wonderful side to serve 6 alongside a roast chicken.

Cook smarter

Jarred and tinned beans are quite different in texture. Tinned beans are pressure-cooked directly in the can, which is why the liquid in the tin is so starchy and gloopy. Jarred beans, on the other hand, are slow-cooked before being jarred, which is why they have a creamier, superior texture and submerged in a silkier liquid.