Cannellini Bean & Rosemary Toasts
- 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
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
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
Canned beans may be used if you wish; use 275g/10oz/2 cups and add in step 3.