Braised white beans with chicken and parmesan


  • Serves 4 people

For a vegetarian option, double the white bean recipe and serve it with char-grilled bread drizzled with olive oil and rubbed with garlic.

  • 500 ml (2 cups) chicken or vegetable stock
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 800 gm canned white beans, drained, rinsed under cold water
  • 2 thyme sprigs
  • 100 gm thinly sliced curly kale
  • 40 gm finely grated parmesan, plus extra, to serve
  • Chicken meatballs
  • 500 gm minced chicken
  • 60 gm parmesan, finely grated
  • 50 gm fine fresh sourdough breadcrumbs
  • 1 egg, lightly beaten
  • 1 tbsp thyme
01   For chicken meatballs, combine ingredients in a bowl, season to taste, form heaped tablespoons of mixture into balls and set aside on an oven tray.
02   Bring stock to the simmer in a saucepan over medium heat. Add meatballs in batches and simmer until just cooked (4-5 minutes). Remove with a slotted spoon and set aside. Reserve stock.
03   Heat oil in a large saucepan over medium heat. Add onion and garlic and stir occasionally until tender (4-6 minutes). Add beans and thyme, stir to coat, then add reserved stock and simmer until reduced by half (4-5 minutes). Add kale, stir until beginning to soften (1-2 minutes), then add meatballs and stir to warm through. Add parmesan, season to taste, spoon into serving bowls and serve hot with extra parmesan.
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