Copyright John Paul Urizar
www.johnpaulurizar.com.au
It's a dedicated person who can be bothered to soak and cook legumes for one, and I suspect when you compare the cost of the can of beans to the cost of the energy used to cook ½ cup of dried beans, it's cheaper and a whole lot easier to buy the can. Regardless they're both extremely good for you with the legume assuming the nutritional role of carbohydrate with more fibre and nutrients, a lower GI and a fraction of the cooking time of rice, pasta and potatoes.
Gently flatten the lamb fillet with the palm of your hand or a bottle. Heat a grill pan, brush the meat with the oil and seal on both sides. Season with pepper and place in warm oven for 10 minutes to cook through.
While the lamb is cooking, gently heat the olive oil and garlic and add the cannellini beans. Stone the plum and cut it into small chunks. Stir the plums through the cannellini beans to heat through. Season and serve under the lamb with accompanying steamed green beans.
Note: Once opened, store the remaining cannellini beans in a plastic container covered with fresh water, store in the refrigerator and use within a few days.
Makes 1 servings
| Prep Time: | 5 mins |
| Cooking Time: | 10 mins |
| Ready in: | 20 mins |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 1545 kj |
| Calories | 369 kcal |
| Fat | 14.3 g |
| Saturated Fat | 3.4 g |
| Total Carbohydrate | 19.8 g |
| Total Protein | 35.8 g |
| Fibre | 10.9 g |
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