mercredi 24 février 2016

Red white Beans

Good recipe for vegetarians

Prep Time : 5 minutes
Cook Time : 15 minutes

extra-virgin olive oil - 2 tbsp
medium to large onion, chopped - 1
sprigs rosemary, leaves finely chopped - 2
Salt and freshly ground black pepper
tomato puree - 60g
chicken stock - 240ml
tins cannellini beans, drained - 425g

Heat the extra-virgin olive oil in a frying pan over a medium heat.
Add the onion, rosemary and salt and pepper, to taste.
Cook the onions until sweet and soft, 8 to 10 minutes.
Stir in the tomato puree for 1 minute.
Add the stock, then stir in the beans and reduce the heat to low until the beans are cooked through.
Adjust the seasoning and turn the beans out into a serving bowl.
Keep warm until ready to serve.

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