Sage, Onion & Cannellini Beans on Bruschette

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From The Flavour Thesaurus by Niki Segnit

Ingredients:

1 onion, finely chopped
Olive oil
1 400g tin cannellini beans, drained
2 sage leaves, finely chopped
French bread, cut into rounds, toasted
Salt and pepper to season

Method:

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.

Wine Matching
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.

Le Vin:

Sauvignon Blanc, Babich Wines Ltd, Marlborough, New Zealand, 2011, MYR 87
Bernkasteler Kurfurstlay, Riesling, Kabinett, Selbach Wines,  Mosel, Germany, 2009, MYR60

 

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