Cannellini beans are extremely popular in Tuscany, Italy. They have a sublime nutty flavour and firm texture and their skin holds its shape during the cooking process. The wonderful aromas of cumin and garlic add a wealth of flavour to this recipe. Boiling the cannellini beans for 10 minutes or so is essential to remove the toxins and get the beans ready for the recipe.
2 tablespoons vegetable oil
3 cloves garlic, chopped
1 teaspoon cumin seeds
2 dried red chillies
2 cups boiled cannellini beans
Salt to taste
½ cup mint leaves
Heat the oil in a medium saucepan over medium heat and cook the garlic and cumin seeds for 2 minutes. Add the dried red chillies and cook for another minute, stirring.
Add the cannellini beans, ½ cup water and salt and bring the mixture to a boil over high heat. Reduce the heat to medium and simmer until the flavours are well combined, about 4 to 5 minutes. Garnish with mint leaves and serve hot with rice or flatbread.