From The Flavour Thesaurus by Niki Segnit
1 onion, finely chopped
1 400g tin cannellini beans, drained
2 sage leaves, finely chopped
French bread, cut into rounds, toasted
Salt and pepper to season
1. Fry the onions in olive oil until soft.
2. Add the cannellini beans and the sage leaves.
3. Cook over a low heat for 5-10 mins, then semi-mash.
4.Season and serve on the toasted french bread rounds.
A very simple yet really tasty dish. Creamy, earthy, aromatic, grassy – a good match for many an aromatic white wine. We tried it with a very grassy Sauvignon Blanc and it even worked with a slightly off-dry Riesling Kabinett.
Sauvignon Blanc, Babich Wines Ltd, Marlborough, New Zealand, 2011, MYR 87
Bernkasteler Kurfurstlay, Riesling, Kabinett, Selbach Wines, Mosel, Germany, 2009, MYR60