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Tuscan Beans on Sourdough Toast


  • Author: Rachel Wilcock
  • Total Time: 15 minutes
  • Yield: 2 1x

Description

An Italian twist on a firm family favourite


Ingredients

Scale

2 tbsp olive oil, plus 2 tsp for drizzling
1 red onion, roughly chopped
1 garlic clove, crushed
227g tin chopped tomatoes
400g tin haricot beans, drained and rinsed
1 sprig fresh rosemary
2 x 75g/2¾oz (or 4 x 37.5g/1¼oz) slices sourdough bread
¼ garlic clove
salt and freshly ground black pepper


Instructions

  1. Heat the oil in a frying pan over a medium–low heat. Add the red onion and garlic and fry for 5 minutes, or until starting to soften.
  2. Add the tomatoes, beans and rosemary. Season with plenty of pepper and a small pinch of salt. Heat for 5 minutes, stirring occasionally.
  3. Toast the sourdough on both sides. Drizzle a teaspoon of oil over each piece and rub the toast with the garlic. Serve the beans on the sourdough.
  • Prep Time: 5
  • Cook Time: 10

Nutrition

  • Calories: 478