MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cannellini Beurre Blanc
Categories: Beans, Vegetarian
Yield: 2 Servings

MMMMM-----------------------BEANS & PASTA----------------------------
400 g Tin cannellini beans or
- haricot beans;
- drained & rinsed
800 ml Vegetable or chicken stock
120 g Small pasta shapes
Pepper

MMMMM------------------------BEURRE BLANC-----------------------------
4 tb White wine or cider
4 tb White wine vinegar or
- cider vinegar
1 tb Garlic paste -OR-
2 cl Garlic; finely chopped
25 g Butter

Pop the beans into a large saucepan that will easily hold three times
their volume; for you will be adding pasta to this later. Cover with
the stock, and bring to the boil. Reduce to a simmer for 20 minutes;
the longer the cooking time, the softer and creamier the beans will
be.

While the beans are cooking, make the beurre blanc in a separate
small pan. Combine all of the ingredients and cook on a medium-low
heat, for 15 minutes, to reduce the volume and combine the fat and
acid together. You will need to keep an eye on this and stir it
fairly continuously, as I have burned and lost many a beurre blanc
sauce through a moment's distraction. Turn off the heat and allow the
beurre blanc to settle.

When the beans have cooked for 20 minutes, add the pasta. Cook the
pasta for 10 minutes, or until soft, then combine with the beurre
blanc sauce. Season generously with pepper, and enjoy.

Recipe by Jack Monroe

Recipe FROM: <https://www.panmacmillan.com/blogs/
lifestyle-wellbeing/jack-monroe-free-ebook>

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