| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
English |
Ainsley’s m, Ew |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
|
Onion; finely chopped |
| 1 |
ts |
Garlic puree |
| 1 |
|
400 gram can cannellini beans; drained |
| 1 |
|
400 gram can haricot beans; drained |
| 1 |
tb |
Tomato puree |
| 2 |
tb |
Treacle |
| 2 |
ts |
Soy sauce |
| 1 |
ts |
Worcestershire sauce |
| 1 |
ts |
English mustard |
| 200 |
ml |
Hot vegetable stock |
| 1 |
ts |
Garlic puree |
| 1 |
sm |
Bunch fresh parsley |
|
|
Few fresh basil leaves |
| 3 |
tb |
Olive oil |
| 1 |
|
250 gram carton boncini or 150g ball mozzarella; drained and sliced |
| 1 |
|
Ring shaped loaf of bread or other rustic |
|
|
; loaf |
INSTRUCTIONS
FOR THE HERB CROUTES
1 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 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Everything else can wait but the search for God cannot wait.#George Harrison, 2001”