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Cannellini Beans With Rosemary, Prawns And Lemon

  • For: 8 serves



  1. Be generous with this cannellini paste. The velvety texture is superb on toast, and the fried prawns, garlic and rosemary make a beautifully rustic combination.
  2. Heat 3 tablespoons olive oil in a medium frying pan over medium heat. Add the sliced garlic and cook for 3 minutes, then season with salt. Add the cannellini beans, stock or water and rosemary and cook for about 8 minutes or until the beans are very soft. Remove from the heat and drain (reserve the liquid).
  3. Mash the beans with a fork or the back of a spoon (add some of the reserved liquid if the paste is too dry) and drizzle with 3 tablespoons olive oil and a squeeze of lemon.
  4. Toast the bread and rub generously with the whole garlic clove. Spread with the mashed cannellini beans.
  5. Heat 4 tablespoons olive oil in a frying pan over medium heat. When hot, add the chopped prawns and cook until they just change colour. Season, then add the parsley and a squeeze of lemon. Spoon the prawns over the beans and season with a generous grinding of black pepper.


Serves 8 as a starter or antipasto