I continue my important work as Chief Bean Propagandist with this Italian classic.
At it’s purest it is a can of 𝐭𝐮𝐧𝐚 (drained), mixed with a rinsed and drained can of 𝐜𝐚𝐧𝐧𝐞𝐥𝐥𝐢𝐧𝐢 𝐛𝐞𝐚𝐧𝐬, finely chopped 𝐫𝐞𝐝 𝐨𝐧𝐢𝐨𝐧 and 𝐩𝐚𝐫𝐬𝐥𝐞𝐲, seasoned with 𝐥𝐞𝐦𝐨𝐧 𝐣𝐮𝐢𝐜𝐞, 𝐞𝐱𝐭𝐫𝐚 𝐯𝐢𝐫𝐠𝐢𝐧 𝐨𝐥𝐢𝐯𝐞 𝐨𝐢𝐥, 𝐬𝐚𝐥𝐭 and 𝐩𝐞𝐩𝐩𝐞𝐫.
But you can freestyle on this very sturdy base by adding chopped capers, olives, red pepper or cherry tomatoes if you like. You can also sub in borlotti, pinto or butter beans if you need to. Because beans are forgiving.
This is delicous as is for lunch but you can also:
•Serve it on top of mixed salad leaves
•Stir it through pasta
•Fill a jacket potato or
•As I have here, pile it on top of garlic toasts – simply brush the cut end of a garlic clove over a piece of hot fresh toast.
Cheap, quick, delicious and full of prebiotic fibre (next week’s podcast is all about gut microbiota).
Save this recipe for a couple of month’s time when having lunch in the garden is less likely to result in trench foot. ☔️🙄 Ciao, amici!
About:
I’m a chartered and registered counselling psychologist and author with a Master’s degree in nutrition. I talk about psychology, mental health, food, and brain health. The aim is to leave you in possession of some helpful practical tips to support your wellbeing.
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How to Build a Healthy Brain
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