Cannellini Beans (with crushed garlic and cumin)


  • 1 can Cannellini Beans (240g)
  • Cumin seeks – couple of pinches
  • 1-3 garlic cloves, crushed.
  • Olive oil – about a 1 tablespoon


  1. Heat oil in a small saucepan over medium-ish heat.
  2. Once oil is hot, add cumin seeds and cook for a minute or two (or until the start to jump a bit).
  3. Reduce the heat to low, add crushed garlic and cook for a minute or two until starting to golden. Stir so garlic doesn’t burn.
  4. Add drained Cannellini beans. Cook on low until warm through and skins are just starting to break and stick. Try not to over cook – they still want a firm-ish body. Stir occasionally.

Serve. Good for 2 people as a side or vegetable substitute for salmon or snags (sausages). Goes well with mushy mint peas.