Ingredients
FOR THE BEANS AND PASTA
- 1 x 400g tin of cannellini beans or haricot beans, drained and rinsed
- 800 ml vegetable or chicken stock
- 120 g small pasta shapes
- pepper
FOR THE BEURRE BLANC
- 4 tbsp white wine or cider
- 4 tbsp white wine vinegar or cider vinegar
- 1 tbsp garlic paste or 2 fat cloves of garlic, finely chopped
- 25 g butter
Instructions
Pop the beans into a large saucepan that will easily hold three times their volume; for you will be adding pasta to this later. Cover with the stock, and bring to the boil. Reduce to a simmer for 20 minutes; the longer the cooking time, the softer and creamier the beans will be.
While the beans are cooking, make the beurre blanc in a separate small pan. Combine all of the ingredients and cook on a low– medium heat, for 15 minutes, to reduce the volume and combine the fat and acid together. You will need to keep an eye on this and stir it fairly continuously, as I have burned and lost many a beurre blanc sauce through a moment’s distraction. Turn off the heat and allow the beurre blanc to settle.
When the beans have cooked for 20 minutes, add the pasta. Cook the pasta for 10 minutes (pasta cooked in sauce always takes a little longer than the packet instructions specify). When the pasta is soft, combine with the beurre blanc sauce. Season generously with pepper, and enjoy.