Cannellini Bean & Rosemary Toasts

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Cannellini Bean and Rosemary Toasts

Nutritive Information

Per portion:      

  • Energy: 320Kcals/338kJ
  • Fat, total: 9.1g
  • Saturated fat: 1.46g
  • Protein: 12.4g
  • Carbohydrate: 50.2g
  • Sugar, total: 4.16g
  • Fibre-NSP: 5.6g
  • Sodium: 415mg


  • 150g/5oz/ ⅔ cup dried cannelloni beans

  •  5 tomatoes

  • 45ml/3 tbsp olive oil, plus extra for drizzling

  • 2 sun-dried tomatoes in oil, drained

  • Finely chopped 1 garlic clove, crushed

  • 30ml/ 2tbsp chopped fresh rosemary salt

  • Freshly ground black pepper handful of fresh basil leaves, to garnish

To serve

  • 12 slices Italian-style bread, such as ciabatta

  • 1 large garlic clove, halved


  • Soak the beans in a large bowl of water overnight. Drain and rinse the beans, then cover with fresh water in a saucepan. Bring to the boil and boil rapidly for 10 minutes. Reduce the heat and simmer for 50-60 minutes or until tender. Drain and set aside.

  • Meanwhile, place the tomatoes in bowl, cover with boiling water, leave for 30 seconds, then peel, seed and chop the flesh. Heat the oil in a frying pan; add the fresh and sun-dried tomatoes, garlic and rosemary. Cook for 2 minutes until the tomatoes begin to break down and soften.

  • Add the tomato mixture to the cannillini beans, season and stir.

  • To serve, rub the cut sides of the bread with the garlic cloves, then toast lightly. Spoon the cannellini mixture on top of the toast, sprinkle with basil and drizzle with olive oil

Cook’s Tip:

Canned beans may be used if you wish; use 275g/10oz/2 cups and add in step 3.


6 Servings

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