| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | School, Dinners | 4 | servings | |
INGREDIENTS
| 1 | Onion; peeled and sliced | |
| ; thinly | ||
| 1 | Garlic clove; peeled and sliced | |
| ; thinly | ||
| 2 | tb | Olive or vegetable oil |
| 2 | cn | Butter or cannellini or haricot beans |
| 1 | cn | Chopped tomatoes |
| 1 | sm | Spri rosemary |
| Salt and pepper | ||
| 8 | sl | Ciabatta bread; lightly toasted |
| 1 | Clove garlic |
INSTRUCTIONS
Fry the onion and garlic until soft in oil, then add the drained beans and stir together thoroughly. Add the tomatoes and the rosemary, a pinch of salt and pepper to taste. Cover and simmer very gently for about 20 minutes, or until well flavoured and tender. Rub the toasted bread gently with the peeled garlic clove, arrange the garlic toast on a platter and spoon the hot beans over the toast. Serve with a green salad. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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