mediterranean beans
How to make mediterranean beans recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
2 tablespoons extra virgin olive oil
1 red onion, diced
1 garlic clove, crushed
½ teaspoon cumin seeds
400 g (13 oz) can cannellini beans, rinsed and drained
75 g (3 oz) cherry tomatoes, quartered
2 teaspoons chopped sage
4 slices of crusty bread
salt and pepper
25 g (1 oz) Manchego cheese, grated, to serve
Method:
Heat the oil in a large frying pan, add the onion and cook for 1–2 minutes. Add the garlic and cumin seeds and cook for a further 2–3 minutes.
Add the beans and mix well to allow them to soak up the flavours, then add the tomatoes.
Stir in the sage, season with salt and pepper and heat through.
Meanwhile, toast the bread under a preheated hot grill for 2–3 minutes on each side. Serve topped with the beans and a sprinkling of cheese.
For mixed bean goulash, heat 1 tablespoon olive oil in a large frying pan, add 1 large chopped onion and 2 crushed garlic cloves and gently fry for 5 minutes until softened. Stir in 100 g (3½ oz) chopped chestnut mushrooms and cook for a further 3–4 minutes.
Add 1 tablespoon smoked paprika and continue to cook for 1–2 minutes. Stir in a 400 g (13 oz) can chopped tomatoes, 200 ml (7 fl oz) hot vegetable stock and a 400 g (13 oz) can mixed beans, rinsed and drained.
Bring to the boil, then reduce the heat and simmer for 12–14 minutes until thick and glossy. Serve with cooked rice, topped with dollops of soured cream, if liked. Total cooking time 30 minutes.
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