Ingredients
- onion 1 large, finely chopped
- garlic 1 clove, crushed
- butter
- red wine vinegar 1 tbsp
- chopped tomatoes 200g tin
- butter beans 400g tin, rinsed and drained
- flat-leaf parsley or basil a handful, leaves roughly chopped
- sourdough 4 slices, toasted
- parmesan or vegetarian alternative to serve, (optional)
Method
-
Step 1
Cook the onion and garlic, in a large knob of butter, until soft. Stir in the vinegar and cook until it evaporates. Add the tomatoes and a splash of water and simmer for 10 minutes until thickened. Add the beans and cook until piping hot. Stir in most of the parsley.
-
Step 2
Butter the toast and pile on the beans. Finish with some grated parmesan if you like.
Nutritional Information
- Kcals 480
- Fat 15.2g
- Saturates 8.8g
- Carbs 62.2g
- Sugars 14.2g
- Fibre 12.7g
- Protein 17.3g
- Salt 1.4g