Ingredients
- 100 grams dried cannellini beans (white beans, soaked overnight, 1/2 cup dry)
- 200 grams dried garbanzo beans (dried chickpeas, 1 cup dry, soaked overnight)
- 95 grams dried lima beans (soaked overnight, 1/2 cup dry)
- 2 teaspoons olive oil (extra virgin)
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 stalks celery, finely chopped
- 800 grams Roma tomatoes (chopped)
- 1 litre water
- 3 sprigs rosemary
- 5 sprigs oregano
- Sea salt
- Cracked black pepper
- 150 grams silverbeet (Swiss chard leaves, chopped)
- TO SERVE
- Pecorino, finely grated
- Toasted bread
How to Make
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Step 1: Drain and rinse the cannellini beans, chickpeas and lima beans.
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Step 2: Heat the oil in a large heavy-based saucepan over high heat and add the onion, garlic and celery and cook, stirring, for 3–4 minutes.
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Step 3: Add the tomato, cannellini beans, chickpeas, lima beans, water, rosemary, oregano, salt and pepper and bring to the boil and then cover with a lid and reduce heat to low and cook for 40–50 minutes or until beans are tender.
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Step 4: Add the silverbeet and stir through until wilted and then top with pecorino and serve with bread.
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Step 5: TIP - If you don’t have time to soak beans overnight, place the cannellini beans, chickpeas and lima beans in a large saucepan and cover with water and place over high heat until the water comes to the boil and then remove from the heat, cover with a lid, and set aside for 1 hour to soak and then drain and rinse under cold water.
We hope you enjoy this recipe!
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