Creamy Cannellini Beans

Fri, 19 July 2024

Ingredients: 

• 1 white onion, chopped 

• 2 large garlic cloves, crushed 

• Olive oil (about 6 tbsp in total) 

• 1 tbsp tomato puree 

• 1 can crushed tomatoes 

• 70ml cream 

• 1 tsp sugar 

• 2 tins of cannellini beans, drained and rinsed 

• 1 punnet of cherry tomatoes 

• Fresh basil 

• Grated Parmesan? 

• 1 ball buffalo mozzarella 

• Salt and pepper 

• Sourdough to serve 

 

Method: 

1. In a pan over a medium heat, add two tablespoons of the olive oil, garlic and onions. Cook for 3-5 minutes until translucent. 

1. Add the tomato puree and cook out for two minutes. 

1. Add the tinned tomatoes and the cream. Season well with salt, pepper and sugar. Stir to combine. 

1. Add the cannellini beans and allow to bubble down for 15 minutes. 

1. Meanwhile, add the tomatoes to a roasting tray and drizzle with two tablespoons of olive oil and season with salt and pepper. Roast for 15 minutes until the skins burst open. 

1. Drizzle some slices of sourdough with olive oil and place onto a hot griddle pan to char nicely on the outside. Set to one side for serving. 

1. Add a generous spoon of the cannellini beans onto a pasta plate and top with chunks of mozzarella, the roasted tomatoes, fresh basil leaves and a generous grating of parmesan. Serve with the sourdough toast