Bean stew, clam casserole and a creamy dip: Yotam Ottolenghi’s recipes for cannellini beans

Jarred cannellini beans are best with grilled tomatoes and crisp oregano, tinned work wonders in a creamy dip and zippy sauce, and dried beans complete a gorgeous shellfish stew with spiced tomato


Tinned beans, jarred beans and dried beans: happily, there is use for them all. For convenience, it’s tinned all the way. Jarred, meanwhile, have the benefit of being big, buttery and instantly ready, so they are most definitely your friend. Last, for when you have some time, and want the beans to absorb the flavours of whatever they are cooked with, it’s dried for the win (but get them soaking and cooking sooner rather than later, because they need time to reach their full potential). Regardless of which type you go for, however, there are myriad ways to incorporate the humble bean into your day-to-day.

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