This is a recipe I never thought would see the light of day. But with a last blast of summer sunshine predicted, here it is.
It’s a meal with a powerful pack of flavours, with lemon, coriander and sardines, plus anchovies, onion and garlic. If you don’t like any of those, or don’t have them to hand, just omit them, there’s enough going on for them not to be missed. Other than the herbs, I generally have all the other ingredients in my cupboard/fridge, so it’s quite a good one for Friday night. Quick to knock up, really healthy, but delicious enough to warrant at least one (very) large glass of white (see Knackered Mother’s recommendation below).
For some insane reason I’ve included in the proportion size enough for two children. If your children will eat sardines, well done. For the rest of us, this makes a delicious if rather large supper (it’s because the tin sizes are that bit too big), but I’m relaxed (lazy) enough to have it for lunch again the next day.
Herby bean with sardines, on toast
Serves: 2 adults and 2 children – 2 slices of toast for each adult, 1 for each child
Start to finish: 10 minutes
1 x 400g tin haricot beans
1 tin of sardines in oil
Bunch of coriander
Bunch of parsley
Juice of half a lemon
Zest of a whole lemon
Several big gulps of virgin olive oil
4 anchovies (optional)
Black pepper to taste
Quarter of a large red onion, finely chopped
Quarter of a garlic clove, finely chopped
The rest of the garlic clove to rub on..
6 thick slices of crusty bread
Rinse haricot beans thoroughly and put in a bowl. Chop herbs and add to beans. Add finely chopped onion and garlic, lemon zest, lemon juice, olive oil and give it a stir. Add drained sardines and anchovies, give another light stir. Leave the mixture at room temperature (or cover and put in fridge to serve later) while you slice the bread, toast it lightly and rub with a cut garlic clove. Then place big spoonfuls of mixture on each slice of toast. Yum.
Knackered Mother’s Wine Club: Tired and tested – an expert’s view of what to drink at the end of a long day: “This dish has got so many gorgeous flavours going on, it really needs an expressive white wine with crisp acidity and very little or preferably no oak. Perfect partners include an Albarino from Spain or a Sancerre from France, made from the Sauvignon Blanc grape.”