I’ve had two cans of cannellini beans sitting in my pantry since the last lockdown. In round two of lockdown, and the country all trying to beat this virus, I’ve decided to try and use everything in stock in my house, including starting on my earthquake kit (which I will replace)! The great thing about cannellini is they’re essentially a blank canvas you can add a vast variety of flavours to. The recipe below is fast, simple and nutritious, and can be served with a salad and the flatbreads — creating a meal for the whole family or flat. Slightly different from the normal dips using this nutritious bean, I’ve simmered the beans in stock and smoked paprika for more depth of flavour. Enjoy!




1 tablespoon olive oil
1/2 onion, diced
3 cloves garlic, diced finely
1 tablespoon chopped fresh rosemary (or use thyme)
1 can cannellini beans, drained and rinsed
180ml vege or chicken stock
1/2 teaspoon smoked paprika
1 spring onion, sliced thinly

1 1/2 cups flour
1 cup yoghurt
1 tablespoon fennel seeds (or caraway, both optional)

GARLIC BUTTER (optional)
2 cloves garlic, crushed
3 tablespoons butter
1-2 tablespoons chopped parsley

Fresh salad leaves, to serve

1.  Pour the olive oil into a medium-sized pot and heat to a medium heat. Add the onion
and rosemary and cook for 2-3 mins, until the onions start to soften.

2.  Next, add the garlic and cook for a further minute, ensuring you don’t brown. Tip in
the cannellini beans, smoked paprika and stock and simmer for about 15 mins, until the stock has mostly absorbed and evaporated. Remove from heat to cool.

3.  While the beans are cooking, make the flatbread. Toast the fennel seeds in a dry
pan on a high heat and set aside.

4.  In a mixing bowl, combine the yoghurt, flour and fennel with a spatula or wooden

5.  To make the garlic butter, simply melt the butter in a pot and add in garlic and
parsley — remove from heat after combining.

6.  Next, dust a clean work surface with flour. Tip the dough out and divide in half,
then divide each half into six even pieces.

7.  Take one of the 12 pieces and flatten, then using a dusted rolling pin (or simply
use a jar), roll the dough into about a 10-12cm round shape. Don’t worry if it’s
not even, I prefer the more rustic look myself, and it saves time!

8.  Place a pan on a high heat (I use a griddle to create nice lines on the bread) and
cook each flatbread for 1-2 mins on each side, ensuring you don’t burn them.

9.  Brush the flatbread with the garlic butter.

10.  Tip the butterbean dip into a bowl, garnish with a little more smoked paprika, and
sprinkle with spring onions. Place flatbread and salad on serving platter and serve

NB:Simply double the recipe if you’re feeding more!