For those who aren’t bean fans this dish may change your mind. Canned beans come together with fresh in a lovely combination.
Servings: Serves 4
1 400ml can organic red kidney beans
1 796ml can organic Cannellini beans
150 gr organic tri-coloured beans or green beans (cut into two inch pieces)
1 organic yellow onion (medium dice)
3 organic shallots (medium dice)
5 cloves organic garlic (lightly crushed)
3 bunches organic thyme (each bunch should have around 12 individual sprigs)
3/4 cup white wine
1 cup organic veg stock
2 wild snapper fillets, or other firm white fish of your choosing (cubed into 1 inch pieces)
4 tbsp organic olive oil
I would suggest having all the ingredients prepped and ready for cooking in small bowls. If you chop items on the go you are likely to end up overcooking something.
Heat a large pot or dutch oven on medium heat. Add olive oil followed by prepared onion, shallots, and garlic. Saute gently for 4-5 minutes until translucent. Crank up heat to high and add white wine. Let the wine burn off for a minute or two. Then add the cup of stock and throw in the thyme bunches. To make the thyme easier to remove wrap a couple turns of butcher string around it and tie off. Lower heat so the dish is lightly simmering.
After 5 minutes of simmering toss in the green beans and give a quick stir. Then add the fish. Let cook for 3-5 minutes. Just until the fish is cooked through but not overdone. Taste and adjust seasoning (add more salt or pepper if necessary). Serve in bowls and enjoy.
This dish does well with some sauce vierge spooned on top! Check out that recipe below.