Ingredients
2 cups dried lima beans
soaked overnight
2 tbsp olive oil
2 red onions
diced
2 cloves garlic
finely chopped
1 clove garlic
extra for bread
1 400g tin chopped tomatoes
1 loaf sourdough bread
Parmesan
to serve
parsley
to serve
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 saucepan
- 1 grill
Instructions
- Drain the beans of their soaking water, place in a saucepan, cover with fresh cold water and cook for about 35 minutes, or until the beans are tender and cooked through.
- Meanwhile, cook the onions in a saucepan with the olive oil over a medium heat. Once soft and translucent (about five minutes), add the garlic and cook for another minute.
- Stir through the tomatoes and cook for about five minutes before pouring in the drained, cooked beans.
- Toast the sourdough in nice thick slices (I use the grill for this). As soon as the slices are golden on each side, remove from heat and rub with a garlic clove then drizzle with a little olive oil.
- To serve, place a piece of bread in the centre of each plate and spoon over the beans.
Notes
Tip
Dried beans are a staple in our house; delicious, healthy and cheap – they tick all my boxes. I usually make up (that is, soak overnight, drain then cook in boiling water until tender) a batch of beans once a week and then freeze them in snap-lock bags. They can be added to most dishes still frozen.
Storage
Cooked beans can be frozen in snap-lock bags.
