Creamy white beans, savoy wedges and vegan ‘nduja recipe

White beans provide an ideal foundation for this savoury dish. With wedges of charred savoy cabbage on top and a drizzle of that incredible vegan ‘nduja paste, Ve-du-ya from Belazu, this dish provides a complete hearty dinner without any meat.

Ingredients

Rapeseed oil to fry

1 shallot, finely chopped

2 garlic cloves, crushed

600-700g cooked white beans, drained

Finely grated zest and juice ½ lemon

½ savoy cabbage, cut into 3cm wedges

2 tbsp vegan ‘nduja paste (from a jar)

Method

  • Heat 1 tsp oil in a saucepan over a low-medium heat then add the shallot and cook for about 4 minutes until soft. Add the garlic and cook gently for another minute, stirring to make sure it doesn’t catch. Tip in the beans and stir over a low heat until they are soft and a little saucy (about 5 minutes). Season with a pinch of salt and pepper and stir in the lemon zest and juice, then keep warm over a very low heat.

  • Meanwhile, heat a large frying pan with a lid over a high heat and add 2 tsp oil. Season the cabbage wedges and cook cut-side down for 3 minutes until golden and charred. Flip over to the other cooked side and cook for 2 minutes. Add 60ml water to the pan, cover and reduce the heat to medium. Steam for 3-5 minutes until the cabbage is tender.

  • Just before you’re ready to serve, gently heat the vegan ‘nduja in a small pan. It needs to reach a spoonable consistency. Spoon the creamy beans onto plates, top with the cabbage wedges then spoon over the vegan ‘nduja. Season with a final crack of black pepper.

Robyn Salter