White beans with roasted garlic and parsley
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Roasted garlic loses its sharp edge and becomes a soft paste that can season a whole pan of beans. The oven does most of the work. Use a small dish or foil parcel to protect the cloves while they soften.
For 2 servings, use 1 garlic bulb, 2 tablespoons olive oil, 2 × 400g tins cannellini beans drained and rinsed, 150ml water, 1 tablespoon lemon juice and parsley. Serve with bread if desired, checking allergens.
Heat the oven to 200°C conventional/180°C fan. Cut a thin slice off the top of the garlic bulb to expose cloves. Drizzle with 1 teaspoon of the oil, wrap in foil and roast for 35–45 minutes until soft. Let cool enough to handle, then squeeze cooked cloves from their skins.
Heat beans with remaining oil and water in a saucepan for 7–10 minutes until piping hot. Stir in roasted garlic and crush a spoonful of beans to thicken. Take off heat, add lemon and washed parsley and taste for seasoning. Allow about 1 hour. Make roasted garlic for immediate use; do not store it in oil at room temperature. Cool leftovers promptly, refrigerate within 2 hours and use within 48 hours, reheating once until steaming hot.