I come from a family of bean eaters. We love our beans and we especially love cannellini, flageolet, butter, borlotti, lima, kidney and fava beans. I like to add beans to soups, casseroles, blend them into dips or simply dress them in a little olive oil, lemon juice and fresh garlic. It pains me though that my children have yet to catch on to the bean thing - but hey I live in hope!



The other day I made creamy cannellini beans with fetta and was ever so pleased that Miss Hoover not only tried them but then asked for a plate of her own. Hence, cannellini beans are one of my favourite beans as they are so lush and creamy and I am pleased to report that they now rate high on Hoover's list. Here is a simple, yet delicious way that we like to eat cannellini beans. I find that the tartness of the pomegranate molasses cuts through the saltiness of the fetta and the combination is just perfect. Why not give it a try and let me know what you think?

Creamy cannellini beans with fetta & pomegranate molasses

We often have creamy cannellini beans like this for a simple lunch or a light supper. I prefer to use a good quality Greek fetta and serve the beans on thickly sliced sourdough toast. If you want to make your beans from scratch feel free to do so, otherwise tinned cannellini beans will suffice.


Ingredients

400 gm tin of cannellini beans

100 gm of creamy Greek fetta

A dash of cream

Pomegranate molasses

Sea salt and freshly ground pepper


Method

1. Rinse and drain the beans and then place them into a non stick saucepan

2. Chop fetta into small cubes and add to the beans. Add a dash of cream and season with salt and freshly ground black pepper.

3. Warm the beans over a gentle heat for about five minutes.

4. Serve creamy cannellini beans over thickly sliced sourdough toast (butter is optional).

5. Drizzle a little pomegranate molasses over the beans and serve immediately.