Italian Beans with Tomato & Rosemary

Happy New Year and salutes to you all for surviving the festive season and all the madness, fizz and partying that goes with it. I’m looking forward to a fun packed busy 2019 and as we move through January, I’ll be sharing some wholesome, veggie packed recipes using seasonal produce.

Starting with this filling recipe for Italian beans with tomato and rosemary. It’s easy to make as you literally just throw everything in the pan and let it cook slowly. Would love to see your pics if you get a chance to make this…tag them #gmmphotorecipes <3

Serves: 4
Prep Time: 10 mins
Cook Time: 50 mins

Ingredients:
400g tin cannellini beans
400g tin chickpeas
2x 400g tins tomatoes
250g passata
good splash olive oil
3 garlic cloves, crushed
1 onion, chopped
2 celery stalks, chopped
1 tablespoon dried oregano
2 sprigs rosemary, chopped
good handful of kale
salt and pepper, to season
pecorino cheese for grating

Method:
1.  In a large frying pan, heat the olive oil and cook the onion, celery and garlic for a few minutes until softened.

2. Add into the pan the tomatoes, passata, cannellini beans, chickpeas, oregano, rosemary and season with some salt and pepper. Bring to the boil and then cover with a lid and simmer for 45-50 minutes. If you feel that it’s starting to dry out a little, just add some water and give it a stir again.

3. At the end, add in a good handful of kale and stir it through until its wilted. Serve and top with grated pecorino. Delicious served with some toasted ciabbata slices.

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