The Easter break, given its duration and seasonal timing, seems to encourage taking the time to ground oneself before the rest of the year really takes on a pace. Allowing for slower days, and moments to reinvigorate the senses...

This long weekend, we are focusing on rest, nourishing our bodies with downtime. Initially created on a whim at our previous Tessuti shoot, we're excited to share this earthy cannellini bean recipe. It is lenient to adjustments in ingredients, depending on preferences and availability, and lends itself beautifully to either brunch, lunch, or as a side dish for dinner. To accompany such a task, we've also compiled a curated listening + reading list from our Tessuti team, including under the radar albums, inspiring podcasts, and luscious novels.

METHOD

Place drained beans in a bowl, add cumin, sugar, garlic, thyme. 3 sprigs of oregano leaves, lemon strips, 1/2 tsp flaked sea salt and a good grind of pepper.
Mix to combine. Fry to golden. Season to taste.

Combine yoghurt with grated lemon zest and 1/4 salt. Keep in the fridge until ready to serve. When ready to serve, spread chilled yoghurt over a platter, creating a dip in the centre. Spoon over hot beans along with juices.

Garnish with chilli and extra oregano leaves. Add another glug of olive oil over the beans.
Serve with some crunchy bread.