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Ingredients
- onion 1, grated on a box grater
- olive oil
- hot smoked paprika 1 tsp
- passata 200ml
- cannellini beans 400g tin, rinsed and drained
- flat-leaf parsley a handful, chopped
- sourdough bread 4 slices
- garlic 1 clove, halved
Method
-
Step 1
Cook the onion in olive oil for a few minutes. Add the smoked paprika and cook for a minute then add the passata. Simmer for 5 minutes then stir in the beans and cook for 5 minutes. Stir in the parsley.
-
Step 2
Toast the bread then rub with the cut side of the garlic. Pile on the beans and serve.
Nutritional Information
- Kcals 497
- Fat 4.8g
- Saturates 0.9g
- Carbs 88.2g
- Fibre 6.7g
- Protein 21.9g
- Salt 2.5g
