Ingredients 340g Cannellini beans
2 sprigs of Winter savoury plus 1 tbsp chopped Winter Savoury
1 chopped onion
3 tbsps olive oil
1 chopped celery stick
1 carrot, peeled and chopped
1 garlic clove, chopped
1 Bay Leaf
2 sprigs of thyme
5 peeled garlic cloves
2 sprigs of parsley
seasoning
Garnish
4 celery sticks cut into 6mm lengths and cut into narrow strips
Seasoned flour
Sunflower or olive oil
3 tomatoes, skinned , peeled and diced
150g feta cheese, crumbled
Method 1 Fry onion, carrot and celery in a large pan until pale golden, then add the chopped garlic and fry for another minute 2 Make a bouquet garni of the bay leaf, parsley, thyme and sprigs of savory by tying together with string, then add to the pan with the beans and whole garlic cloves 3 Pour in enough water to cover and bring to boil, then simmer for 1- 1 ½ hours, adding extra water if required. 4 Remove bouquet garni and crush some of the beans into the liquid to thicken it a bit more, stir in chopped savory and season to taste. Garnish 1 Toss the celery in seasoned flour 2 Deep fry, a few at a time until golden then drain on kitchen paper &season with salt 3 Mix the tomato with olive oil 4 Ladle the beans into bowls, top with the celery diced tomatoes and feta cheese
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