georgie mullen

beans for a 2026 georgie 🫘 obsessed with this for a mid-week dinner though. Super quick, 6 ingredients and blooody tasty: brothy beans, blistered tomatoes.

It’s also a nice way to use the last of the seasons tomatoes, especially if they are looking a little sad.

Here is the recipe!

Just quickly though, a note on bean stock: you need to taste the stock of your beans. Some are salty and some are completely flavourless. If yours is flavourless you will need to be really generous with the salt, and vice versa.

Ingredients:
olive oil
400g cherry tomatoes
4 fat garlic cloves, thinly sliced
700g jar cannellini beans
1 bay leaf
salt & freshly ground black pepper
to serve: your best extra virgin olive oil, creme fraiche, fresh basil, crusty baguette

Method:
Heat a good glug of olive oil in a large heavy-bottomed pan over a medium-high heat. Once hot, add the tomatoes and a good pinch of salt and let them sit for 10-12 minutes, shaking the pan every 2-3 minutes, until they are blistered and bursting. Add the garlic and stir it through the tomatoes for a further minute or so, to let it soften.

Add the cannellini beans, with their stock, 400ml water, the bay leaf and a pinch of salt and black pepper to the pan. Bring the pan to a boil, then reduce the heat to low and cook for 10-15 minutes, stirring occasionally, until the beans are ultra tender. I like to squash the tomatoes down a little bit here, too. Remove the bay leaf, then taste and adjust the seasoning, if needed.

Serve the beans up between bowls and finish with a good drizzle of extra virgin olive oil, a spoonful of creme fraiche, a nice handful of basil leaves, and a good grind of black pepper. Eat with a crusty baguette.