• 500g dried cannelli beans (2 x 400g/14ozcans)
  • 1 large onion
  • 3-4 celery stalks
  • 2cm/1 inch ginger
  • 1-2 chillis
  • 2 garlic cloves
  • 1 nutmeg
  • 1 bay leaf
  • Salt and pepper
  • Olive oi

Soak beans overnight as pack instructions.

Heat oven to 170C / 150C fan / gas 3

Finely chop onion and gently fry in a little olive oil, addfinely sliced celery and diced ginger, chilli and garlic and continue cooking until soft. 

Add the finely grated nutmeg(about ½-1 nutmeg), bay leaf and season.

Drain the beans and rinse well–add to the onion mix adding about 500ml / scant pintwaterand bring to simmering point then/ pour into ANTA salad bowl, the beans should be covered by about 2cm/1 inch of water. 

Place an ANTA plate on the bowl and bake inoven for about 1–1 1/2 hours.

If using canned beans, rinse well and add to cooked onion mix, add about 500ml / scantpint water and bring to the boil and simmer four about 5 minutes.

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