This one we used to dish out with the Hog Roast, scooped up with bits of crispy crackling, or can be part of a vegetarian side dish. Just have to get it out there, its full of flavour.
OK first thing not my picture, I do have some just can't find them at the moment, this will have to do for now.
1 tbsp olive oil
2 shallots, finely chopped
150ml chicken stock
160ml double cream
4 garlic cloves, finely chopped
2 tablespoons flat leaf parsley, finely chopped
3 x 400g tins cannellini beans, drained
Salt and pepper
To make the beans, bring a saute pan to the heat, add the olive oil and butter, when bubbling add the shallots and saute on a medium heat for three minutes or until softened. When the shallots are soft, add the garlic and cook for a further two minutes before adding chopped rosemary, stir briefly and add the cream and remaining 150ml of chicken stock. Bring to the boil and reduce the heat and allow the sauce to reduce by a third. Add the beans and stir to warm through. Season and stir through the flat leaf parsley and keep warm until needed.