White bean ragout with toasted bread

AUTHOR
Brooke Calhoun
DIFFICULTY
very easy
RATING
3 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 2 jars (580 ml each) white beans
  • 2 Onions
  • 2 Garlic cloves
  • 400 g cherry tomatoes
  • 6-7 TABLESPOONS Olive oil
  • 1 1/2-2 TABLESPOONS demerara sugar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 TABLESPOONS Tomato paste
  • 4?$? light balsamic vinegar
  • 200 ml Vegetable broth
  • 4 discs oval white bread (about 30 g each)
  • 40 g Manchego cheese
  • 4 Stem(s) Parsley

Directions

  1. 1

    Pour the beans into a sieve, rinse with cold water and drain well. Peel and finely chop the onions. Peel garlic and chop very finely. Clean, wash and halve the tomatoes.

  2. 2

    Heat 3 tablespoons of oil in a large frying pan, add onions and garlic and fry until transparent. Add the tomatoes and fry while turning. Sprinkle with sugar, caramelise slightly. Season with salt and pepper.

  3. 3

    Add tomato paste, sweat briefly and deglaze with vinegar and stock. Bring to the boil, add beans and simmer for 3-4 minutes. Then season again with salt and pepper.

  4. 4

    In the meantime, heat 3-4 tablespoons of olive oil in a large frying pan and toast the bread in it, turning it until golden brown. Remove from the pan. Grate cheese finely. Wash parsley, shake dry and cut finely.

  5. 5

    Spread bread on plates, add bean ragout, sprinkle with parsley and cheese.

Nutrition Facts

KCAL
480 kcal
CARBS
56 g
FATS
20 g
PROTEINS
18 g