Tuscan beans on sourdough toast
Summary Not available
- 2 tbsp olive oil (plus 2 tsp for drizzling)
- 1 red onion (roughly chopped)
- 2 garlic clove (crushed)
- 227 g chopped tomatoes
- 400 g haricot beans (drained and rinsed)
- 1 sprig fresh rosemary
- 2 sourdough bread
- 1 tbsp black pepper
Heat the oil in a frying pan over a medium–low heat
Add the red onion and garlic and fry for 5 minutes, or until starting to soften
Add the tomatoes, beans and rosemary
Season with plenty of pepper and a small pinch of salt
Heat for 5 minutes, stirring occasionally
Toast the sourdough on both sides
Drizzle a teaspoon of oil over each piece and rub the toast with the garlic
Serve the beans on the sourdough
No extra notes