POSH BEANS ON TOAST


PREP TIME: 6hr 15mins


COOK TIME: 2hr


INGREDIENTS: 15


DIFFICULTY: Easy


INGREDIENTS:

  • 250g dried cannellini beans, soaked in cold water overnight, drained

  • 3/4 cup (185ml) olive oil

  • 1 onion, finely chopped

  • 5 garlic cloves, chopped

  • 2 teaspoons thyme leaves, chopped

  • 1 tablespoon wholegrain mustard

  • 1/4 cup (60g) brown sugar

  • 1/4 cup (60ml) cider vinegar

  • 2 tablespoons curry powder

  • 400g can chopped tomatoes

  • 600ml tomato passata

  • 2 tablespoons sun-dried tomato paste

  • 600ml vegetable stock

  • 1/2 cup flat-leaf parsley leaves

  • Toast and butter, to serve

METHOD:

  1. Place beans in a pan, cover with cold water and bring to a boil. Reduce heat to low and simmer for 45 minutes or until tender.

  2. Heat 1/2 cup (125ml) oil in a pan over low heat. Cook onion, garlic and thyme, stirring, for 2-3 minutes until softened.

  3. Drain beans and add to the pan with mustard, sugar, vinegar, curry powder, tomatoes, passata, tomato paste and stock. Bring to a simmer and cook, stirring occasionally, for 45 minutes or until beans are tender.

  4. Meanwhile, heat the remaining 1/4 cup (60ml) oil in a frypan over high heat. Fry parsley for 20 seconds or until crisp. Drain on a paper towel.

  5. Season beans and serve with toast, a knob of butter and fried parsley leaves.




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