Sweet and spicy rhubarb white beans
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Ingredients
Metric
Imperial
For the baked beans
- 250g of dried white beans
- 2 tbsp of olive oil
- 1 onion, finely chopped
- 1 garlic clove, minced
- 200g of rhubarb, chopped
- 1 handful of cherry tomatoes, chopped
- 2 tbsp of maple syrup
- 1 tsp chilli flakes
- 1 tsp smoked paprika
- 1 tbsp of red wine vinegar
- 1 handful of fresh parsley, chopped
- salt and pepper to taste
For the pickled rhubarb ribbons
- 100ml of apple cider vinegar
- 1 tbsp of sugar
- 1/2 tsp salt
- 1/2 tsp chilli flakes
- 100g of rhubarb, thinly sliced into ribbons
For serving
- 4 slices of sourdough bread
Method
Soak the beans in plenty of salted water overnight, or for at least 8 hours
- 250g of dried white beans
Drain and rinse the beans. Place in a pot, cover with fresh salted water, and bring to a boil. Simmer for 1 hour 15 minutes or until tender, then drain
Meanwhile, make the pickled rhubarb. Heat the vinegar, sugar, salt and chilli flakes in a small pan, stirring until the sugar dissolves. Pour over the thinly sliced rhubarb ribbons and let pickle for at least 15 minutes
- 100ml of apple cider vinegar
- 1 tbsp of sugar
- 1/2 tsp salt
- 1/2 tsp chilli flakes
- 100g of rhubarb, thinly sliced into ribbons
Preheat the oven to 170°C
Next, cook the rhubarb base. Sauté the onion and garlic in the olive oil for about 10 minutes
- 2 tbsp of olive oil
- 1 onion, finely chopped
- 1 garlic clove, minced
Add the rhubarb, tomatoes, maple syrup, chilli flakes, paprika and vinegar. Cook for 10 minutes until the rhubarb has softened and is tender
- 200g of rhubarb, chopped
- 1 handful of cherry tomatoes, chopped
- 2 tbsp of maple syrup
- 1 tsp chilli flakes
- 1 tsp smoked paprika
- 1 tbsp of red wine vinegar
Mix the cooked beans and parsley into the rhubarb sauce, and simmer until thickened. Season with salt and pepper to taste
- 1 handful of fresh parsley, chopped
- salt and pepper to taste
Spoon over buttered sourdough and top with the pickled rhubarb ribbons
- 4 slices of sourdough bread
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