Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 2 – 4
For those with allergies or intolerance’s, this recipe is both gluten and dairy free.
Ingredients:
- 1 can cannellini beans, drained
- 1 can crushed tomatoes
- ½ punnet cherry tomatoes, halved
- 1 small brown onion, finely chopped
- 2 clove garlic, crushed
- 1 tsp cumin, ground
- 1 tsp paprika, ground
- 1 tsp oregano, ground
- 1 tsp fennel, ground
- 1 tsp chilli flakes (optional)
- 1 tsp brown sugar (optional)
- 1 tbsp Worcestershire sauce*
- 1/4 cup water
- 2 tsp olive oil
- Pepper (to season)
- Fresh basil to decorate
*If gluten intolerant or allergic, be careful when choosing Worcestershire sauce as most varieties contain gluten
Method:
- Heat a little olive oil in a pan over medium heat and gently sauté the onion and garlic for 2-3 minutes, stirring until onion soft.
- Add tomatoes, Worcestershire sauce, herbs and spices, brown sugar and water and allow to simmer over medium heat for 2-3 minutes.
- Add cannellini beans (after they have been drained and rinsed with water) and continue to simmer for 8-10 minutes.
- Enjoy on fresh wholemeal bread with a side of smashed avocado! Season with pepper to taste.
—
To see the original recipe, please visit The Biting Truth. Anna and Alex are two Accredited Pracitising Dietitians from the Biting Truth, who deliver up-to-date, evidence-based health and nutrition tips in innovate and creative ways. For more delicious recipes and nutrition tips, visit: www.thebitingtruth.com
