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Fresh milk Creamy garlicky braised beans on toast with parmesan

Fresh milk Creamy garlicky braised beans on toast with parmesan 
Recipe by Anél Potgieter

Serves 4
Preparation time: 10 min
Cooking time: 20 min

1 Tbsp butter
1 head garlic, halved crosswise
1 cup Clover Fresh milk
2 cans of different white beans, drained and rinsed
1 thyme sprig 
1 bay leaf
⅛ tsp ground nutmeg or garam masala
salt and black pepper to taste
For serving
4 thick slices crusty sourdough or ciabatta bread, toasted
Extra-virgin olive oil, for serving
lots of freshly grated Parmesan, for serving
chilli flakes 
black pepper

Cooking Instructions
In a medium pan, melt the butter over medium-high heat. 
Add the garlic, cut side down, and cook until golden brown, 1 to 2 minutes.
Add the milk, beans, thyme and nutmeg and stir to combine.
Season generously with salt and pepper. 
When the mixture begins to bubble around the edges of the pan (you don’t want it to come to a full boil), reduce the heat to low and let it simmer, stirring occasionally, until it has thickened and tastes great to you, about 15 minutes. Season with salt and pepper, to taste.
Use a fork to remove the garlic halves from the beans. Set aside until cool enough to handle, then use the fork to remove the cloves from the skins. Spread the cloves on bread or toast.
If you would like the beans to be more stew-like, mash some of the beans using a potato masher or the back of a spoon. Serve beans and milk in bowls. Garnish as you wish, with a drizzle of oil, a sprinkle of Parmesan and a pinch chilli and black pepper. Serve with the bread alongside for dipping.

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