Giant beans and celery
SERVES 4 // PREP TIME 5 MINS // COOK 25 MINS (PLUS COOLING)
“We started doing this salad in winter when tomatoes weren’t good,” says Barthelmess, “but we liked it so much we kept it on the menu.” Pictured p97.
400 gm canned butter beans, drained 200 ml chicken stock 50 ml extra-virgin olive oil, plus extra to serve 2 celery stalks, peeled and thinly sliced, plus pale leaves to serve 1 tbsp coarsely chopped mint 1 tbsp coarsely chopped flat-leaf parsley 1 Combine beans, stock and oil in a saucepan and bring to the boil. Reduce heat to medium and simmer until beans are softened and stock has reduced by two-thirds (15-20 minutes). Remove from heat, stir in sliced celery, and cool to room temperature (10-15 minutes).
2 Toss bean mixture with herbs and celery leaves in a bowl, season to taste and serve drizzled with olive oil. Wine suggestion 2016 Gentilini Robola from Kefalonia.