Creamy Tomato Basil Beans
Beans are light, rich in protein and fibre, and you can add just about anything you like to them – veg, meat, cheese, spices – the possibilities are endless. This version, using parmesan, tomato, and basil, is my personal favourite.
Servings: 2
Calories: 314kcal
Ingredients
- Butter dessert spoonful
- 1 tablespoon extra-virgin olive oil plus extra to drizzle
- 1 red onion finely chopped
- 1 clove garlic crushed
- 1 teaspoon tomato paste
- 2 medium tomatoes chopped into cubes
- Basil handful, chopped [plus extra to garnish]
- Pinch of sugar [see notes]
- 500 g cannellini beans drained [see notes]
- 25 g parmesan finely grated [plus extra to garnish]
- Salt and pepper to season
Instructions
- Heat the oil and butter in a medium sized saucepan over a medium-high heat. Add the onions and saute for about ten minutes or until translucent and golden brown. Add the garlic and tomato paste and cook for a few more minutes.
- Add the tomatoes, basil, and sugar, and cook for about 5 minutes or until the tomatoes are beginning to soften.
- Add the beans and top with some water until covered. Reduce the heat to low-medium and simmer for about 30 minutes or until the beans are tender and the water has reduced into a creamy sauce.
- Add in the parmesan and stir before seasoning with plenty of salt and pepper.
- Serve with some fresh or toasted bread.
Notes
- I soaked the beans overnight and cooked them in the slow cooker beforehand, but you can also use a standard can of cannellini beans. If you do have the time and patience, however, I really recommend going to the bother as the texture is so much better.
- Adding sugar is completely optional but can help balance out the tartness of the tomatoes.