Nigel Slater’s recipe for beans, burrata and tomatoes


Nigel Slater

A herby wholesome bean feast, on its own or paired with a steak or egg
A fry-up of sorts, beans and basil-scented tomatoes, with a soft and milky burrata to act as an impromptu dressing.

Flatten 3 cloves of garlic with a heavy knife, then peel away the skins. Warm 4 tbsp of olive oil in a wide, shallow-sided pan and add the garlic, letting it cook very briefly, just until it is fragrant. Drain a 400g can of cannellini beans, but don’t be tempted to rinse them.

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