Braised Beans with Burrata and Pesto

Recipe by: Justine Schofield

Time: 1 hour 30 minutes

Serves: 4

Ingredients:

4 tbsp pesto

2 burrata

Chargrilled sourdough, to serve

Olive oil, to garnish

Zest of ½ lemon

Beans

300g dried cannellini beans, soaked overnight in lots of water then drained

2 bay leaves

1 onion, studded with 3 cloves

Salt and pepper

Method:

To cook the beans, place in a pot covered with 2 litres of water or enough to completely submerge beans. Add the bay leaves and onion and bring to a boil and then turn the heat down to low and cover with a lid. Cook for 1.5 hours or until creamy and soft. Once cooked season with salt.

Use a slotted spoon to portion the beans into shallow bowls. Break burrata in half and arrange on beans. (tip: do this in a bowl and use a spoon to transfer all the gooey curds). Place a dollop of pesto on top, a little lemon zest and olive oil. Serve with warm chargrilled bread.