Tuscan Beans

Cannellini Beans (tinned)
SM 2002-08 p.73 [01.032.001]
Serves 6 as a side dish; 4 as a lunch; 2–3 as mains

Ingredients
2 × 410g tins cannellini beans, drained and rinsed
4 tblsp olive oil
1 large onion, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
200ml (7fl oz) fresh chicken stock [veg stock from cube works fine, too]
3 ripe tomatoes (about 250g / 9oz), peeled and chopped
quarter tsp crushed dried chilli
1 heaped tblsp chopped fresh rosemary
1 level tblsp chopped fresh sage
salt and freshly ground black pepper

Method
Heat 1 tablespoon of oil in a pan, add the onion and garlic and cook over a low heat, covered, until soft but not brown—about 10 minutes.

Add the drained beans, stock and 2 tablespoons of the oil. Cook, uncovered, over a medium-to-high heat, until the sauce is thick and creamy—5 to 10 minutes—stirring from time to time to prevent any sticking to the bottom.

Add the tomatoes, chilli, herbs and seasoning. Cook until the tomatoes start to break down—5 to 10 minutes—then take off the heat and set aside, if you're preparing this dish in advance.

Re-heat gently [if warming up pre-prepared beans], then transfer to a serving dish. Drizzle over the remaining tablespoon of oil.

Per serving (based on serving 6): 215cals; 8g fat, of which 1g saturated; 26g carbohydrate; no addes sugar; 9g fibre.