Ingredients
2 cups cannellini beans
soaked overnight (or 2 cans cannellini beans, drained and rinsed)
2 tbsp rosemary
finely chopped, plus extra to garnish
1 tbsp olive oil
1 red onion
diced
2 cloves garlic
finely chopped
1 x 400g tin chopped tomatoes
1 cup passata
1 cup sourdough bread
cut into small cubes
5 tbsp milk
50g butter
melted
2 tbsp parsley
roughly chopped
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 saucepan
- 1 gratin dish
Instructions
- Pre-heat oven to 180°C or 160°C fan-forced.
- Drain soaked beans, place them in a saucepan and cover with water. Salt generously and bring to the boil, reduce heat and simmer for half an hour or until the beans are tender. Drain, stir through the half of the olive oil and the rosemary and set aside.
- Meanwhile, heat the remaining olive oil in a saucepan over medium and cook the onion until translucent, about five minutes. Add the garlic and stir for another minute, add the passata and chopped tomatoes and bring to a simmer and cook for 5 minutes. Add the beans to the saucepan and combine. Remove from heat.
- Meanwhile, soak the sourdough cubes in the milk and melted butter for about five minutes. Spoon the tomato beans into a gratin dish, top with the sourdough cubes and dot with the extra rosemary and parsley. Cook for 25 minutes or until the top is golden and the beans are bubbling underneath.
Notes
Tip
You could serve it with anything from slow-roasted lamb to warmed flat bread and a green salad or some poached eggs for brunch.
