| 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.
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