Subj : Cannellini Beurre Blanc To : All From : Ben Collver Date : Fri Nov 21 2025 07:32:38 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cannellini Beurre Blanc Categories: Beans, Vegetarian Yield: 2 Servings MMMMM-----------------------BEANS & PASTA---------------------------- 400 g Tin cannellini beans or - haricot beans; - drained & rinsed 800 ml Vegetable or chicken stock 120 g Small pasta shapes Pepper MMMMM------------------------BEURRE BLANC----------------------------- 4 tb White wine or cider 4 tb White wine vinegar or - cider vinegar 1 tb Garlic paste -OR- 2 cl Garlic; finely chopped 25 g Butter Pop the beans into a large saucepan that will easily hold three times their volume; for you will be adding pasta to this later. Cover with the stock, and bring to the boil. Reduce to a simmer for 20 minutes; the longer the cooking time, the softer and creamier the beans will be. While the beans are cooking, make the beurre blanc in a separate small pan. Combine all of the ingredients and cook on a medium-low heat, for 15 minutes, to reduce the volume and combine the fat and acid together. You will need to keep an eye on this and stir it fairly continuously, as I have burned and lost many a beurre blanc sauce through a moment's distraction. Turn off the heat and allow the beurre blanc to settle. When the beans have cooked for 20 minutes, add the pasta. Cook the pasta for 10 minutes, or until soft, then combine with the beurre blanc sauce. Season generously with pepper, and enjoy. Recipe by Jack Monroe Recipe FROM: MMMMM --- SBBSecho 3.23-Win32 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500) .