White bean ragout with toasted bread

Name: White bean ragout with toasted bread
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 can(s) (425 ml each) white beans; 40 g Manchego cheese (piece); 400 g cherry tomatoes; 2 Onions; 2 Garlic cloves; 4 Stem(s) Parsley; 6 TABLESPOONS Olive oil; 7-10 Tbsp brown sugar, salt, pepper; 2 TABLESPOONS Tomato paste; 5-6 Tbsp light balsamic vinegar; 1 TEASPOON Vegetable broth (instant); 4 large slices of white bread

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 can(s) (425 ml each) white beans
40 g Manchego cheese (piece)
400 g cherry tomatoes
2 Onions
2 Garlic cloves
4 Stem(s) Parsley
6 TABLESPOONS Olive oil
7-10 Tbsp brown sugar, salt, pepper
2 TABLESPOONS Tomato paste
5-6 Tbsp light balsamic vinegar
1 TEASPOON Vegetable broth (instant)
4 large slices of white bread

Directions

1
Pour the beans into a sieve, rinse with cold water and drain well. Grate cheese finely. Wash and halve the tomatoes. Peel onions and garlic. Chop onions finely, chop garlic very finely.
2
Wash parsley, shake dry, pluck leaves and chop finely.
3
Heat 3 tablespoons of oil in a saucepan. Sauté onions and garlic in it until transparent. Add tomatoes, sprinkle with 1 1⁄2 tbsp. brown sugar and braise briefly. Season with salt and pepper. Stir in tomato paste and sauté briefly.
4
Deglaze with vinegar and 1⁄4 l water, stir in broth and beans. Bring to the boil and simmer for about 5 minutes.
5
In the meantime heat 3 tablespoons of olive oil in a large frying pan. Fry the bread in it, possibly in portions on both sides until golden brown.
6
Season the ragout again with salt, pepper and vinegar. Spread the bread on four plates and add the ragout. Sprinkle with parsley and cheese.