Confit tomatoes with creamy beans
Serves 2
Easy
Prep:
Cook:
Enjoy confit tomatoes on a bed of garlicky cannellini beans and toasted sourdough to make this easy warming and satisfying vegan supper for two
Skip to ingredients
Units:
- 2 tbsp olive oil
- 1 onionfinely chopped
- 2 garlic clovescrushed
- 2 x 400g cans cannellini beans
- 1 vegan stock cube
- 1 sprig rosemary
- 2 bay leaves
- 2-4 slices sourdough bread
For the confit tomatoes
- 200g mixed cherry tomatoesstems removed
- 100ml olive oil
- 1 garlic bulbhalved
- few thyme sprigsplus extra to serve
Nutrition: Per serving
- kcal860
- fat40g
- saturates6g
- carbs85g
- sugars14g
- fibre21ghigh
- protein30g
- salt3.75g
Method
step 1
To confit, put the tomatoes in a small pan where they fit snugly. Pour over the olive oil and add the garlic and thyme. They should be about half covered. Season, cover and cook over a low heat for 30-40 mins until the tomatoes are soft but still holding their shape.
step 2
Heat 2 tbsp olive oil in a saucepan and fry the onion for 10 mins. Fry the garlic for 2 mins, then tip in the beans with their liquid, stock and herbs. Half fill the cans with water and add this, too. Simmer uncovered for 20-30 mins until thickened, stirring frequently. Season well.
step 3
Spoon some of the tomato oil into a frying pan (keep the leftover oil for salad dressings or use to marinate antipasti, or finish dishes), and fry the sourdough for 2 mins on each side until golden and crisp. Serve the tomatoes over the beans, drizzle over a little more of the tomato oil. Add some of the thyme and serve with the fried bread.
