| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | English | 4 | Servings | |
INGREDIENTS
| 1 | T | Olive oil |
| 1 | Onion, finely chopped | |
| 1 | t | Garlic puree |
| 1 | 400 gram can cannellini | |
| beans drained | ||
| 1 | 400 gram can haricot beans | |
| drained | ||
| 1 | T | Tomato puree |
| 2 | T | Treacle |
| 2 | t | Soy sauce |
| 1 | t | Worcestershire sauce |
| 1 | t | English mustard |
| 200 | Hot vegetable stock | |
| 1 | t | Garlic puree |
| 1 | Bunch fresh parsley | |
| Few fresh basil leaves | ||
| 3 | T | Olive oil |
| 1 | 250 gram carton boncini or | |
| 150g ball mozzarella | ||
| drained and sliced | ||
| 1 | Ring shaped loaf of bread or | |
| other rustic | ||
| loaf | ||
| 1 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
Heat the oil in a large pan. Add the onion and garlic puree to the pan and cook for 2-3 minutes until beginning to soften. 2 Preheat the grill to high. Stir in the beans, tomato puree, treacle, soy and Worcestershire sauce and English mustard. Pour in the stock, cover and simmer for 10-15 minutes. 3 Cut four slices off the bread and toast one side under the grill. Finely chop the herbs and mix with the garlic puree, olive oil and lots of seasoning. 4 Brush the herb oil on the uncooked side of bread. Place a boncini or cube of mozzarella on top and briefly grill the croute until the cheese just melts. Season the beans spoon into serving bowls and serve with the croutes. Converted by MC_Buster. Per serving: 473 Calories (kcal); 15g Total Fat; (26% calories from fat); 24g Protein; 65g Carbohydrate; 0mg Cholesterol; 240mg Sodium Food Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 708
Calories From Fat: 139
Total Fat: 15.8g
Cholesterol: 0mg
Sodium: 590.5mg
Potassium: 3116.4mg
Carbohydrates: 107.1g
Fiber: 31.4g
Sugar: 4g
Protein: 41.5g