This dish is so beautiful! It takes very simple ingredients to heavenly levels just with a couple of Mexican Twists. Ancho chilli is one of our most precious ingredients, it brings so much flavour and depth that just one of them will transform this from a nice tomato sauce base to something really special. It is also super easy to make and ready in relatively no time. The result is a dish that feels wholesome and even indulgent.
Cannellini Beans with Ancho Sauce
- 200g tin cannellini beans, rinsed and drained
- 2 cups kale, roughly chopped
- ½ yellow pepper, diced (any colour works)
- 1 ancho chilli
- 3 garlic cloves
- 2 medium tomatoes, quartered
- 1 shallot, sliced
- 3 tbsp cilantro, roughly chopped
-1 tbsp tomato paste
-½ tsp ground cumin
-½ tsp ground coriander
-salt and pepper to taste
-olive oil
-lemon juice, to taste
-½ cup water
1 Clean the ancho chilli by slicing it open and removing the stem and seeds. Rinse the chilli under cold running water. Place it in a bowl and cover it with hot, boiling water. Leave it to soften for at least 10 minutes.
2 Add to a blender the quartered tomatoes, garlic cloves and softened ancho chilli. Blend until smooth and reserve the sauce.
3 Add a light drizzle of oil to a pan set to medium-high heat. Once hot, add the sliced shallot and fry for about 3 minutes. Remove half of it once it starts to get golden and reserve it for later.
4 To the remaining shallot on the pan, add the tomato paste and cook for a few seconds, add then the ground cumin and coriander and pour over the ancho sauce. The mixture will be thick so add water, little by little, starting with about ¼ cup of it. Add more later to adjust the consistency. Stir and bring up to a simmer. Season with salt and pepper to taste.
5 Add the diced pepper and the kale, stir and cover the pan. Cook in low heat for 10 minutes.
6 Add the beans to the pan and add a light drizzle of fresh lemon juice to taste. Adjust salt and pepper if needed. This is the perfect time to add a bit more water if needed. This is not so much a soup but a baked beans kind of consistency. Cook for just a few more minutes to warm up the beans and enjoy!
To Serve
-crusty sourdough bread
-creme fraiche
-reserved fried shallot slices
-fresh cilantro
Notes
- Add plant-based cream for a completely veggie-friendly meal.
- Adding a touch of fresh lemon juice near the end balances this dish so beautifully.
- Crusty bread is highly recommended to mop all that beautiful sauce!
- You can easily double this recipe.
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