Subtle Italian flavours create a richness to creamy white beans and crunchy veggies
- Navy beans go through an extended soaking period in filtered water and slow cooked for minimal digestive irritability.
- Thyme, rosemary, oregano, parsley and basil provide the rich Italian flavours without the need for tomato
- The creaminess of the beans combined with the crunch of the vegetables and big chunks of just cooked zucchini means this one is equally as good cold as heated
- There is versatility in this dish that is unlike any of the others - on it's own, in a lettuce cup, stuff it in a vegetable & bake it or serve with orange mash....the options are endless!
Ingredients: Navy Beans, Zucchini, Mushroom, Leek, Red Capsicum, Carrot, Celery, Fennel Homemade Vegetable Stock, Filtered Water, Organic Extra Virgin Olive Oil, Parsley, Basil, Celtic Sea Salt, Rosemary, Thyme, Black Pepper
How to Prepare: Defrost in the fridge overnight, and you may need to remove from fridge an hour before heating Heat in a pot on low to medium for 15-20 minutes. If serving with rice I recommend red or black rice for a meaty texture that is not lost when pairing. Fantastic with a garlic orange mash or fill a lettuce cup. Stuff cold into a capsicum or mushroom and bake in the oven for 30 minutes. Your options are endless :)
800g - Generous serving for two or more - $25.00
