Ingredients
· 2 × 400 g tins cannellini beans (or butter beans), drained & rinsed
· 2 tbsp olive oil
· 1 small onion (100 g), finely diced
· 1 clove garlic, finely sliced
· 200 g cherry tomatoes, halved
· 80 ml vegetable or chicken stock
· 1 tbsp red wine vinegar (or lemon juice)
· 10 g fresh parsley, chopped
· 5 g fresh dill or tarragon, chopped (optional, but adds a twist)
· Sea salt & cracked black pepper
Method
- Sauté base: Heat the olive oil in a pan. Gently cook the onion and garlic until softened, about 5 minutes.
- Add tomatoes: Stir in the cherry tomatoes and cook until they begin to break down and turn saucy.
- Simmer beans: Add the beans and stock. Simmer gently for 5–7 minutes until the beans are hot and the mixture is slightly thickened.
- Finish: Stir in vinegar (or lemon juice) and fresh herbs. Taste and adjust seasoning.
- For the pork chop: Use thick cut chops, ideally bone in. Sear in a hot pan until golden both sides, finish in the oven at 180 degrees until cooked through.
- Rest for 5 minutes before serving
Chef's Tips:
Deglaze the pan with a splash of apple juice and whisk in a teaspoon of mustard and a knob of butter to make a quick glossy pan sauce.
Crush a few of the beans against the side of the pan with a spoon to thicken the sauce naturally — no cream or flour needed.
