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Confit tomatoes with creamy beans

A sharing plate of confit tomatoes with creamy beans

Confit tomatoes with creamy beans

Name: Confit tomatoes with creamy beans
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Ingredients: 2 tbsp olive oil; 1 onion finely chopped; 2 garlic cloves crushed; 2 x 400g cans cannellini beans; 1 vegan stock cube; 1 sprig rosemary; 2 bay leaves; 2-4 slices sourdough bread; 200g mixed cherry tomatoes stems removed; 100ml olive oil; 1 garlic bulb halved; few thyme sprigs plus extra to serve

Anna Glover

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Serves 2

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 4.2 out of 5.16 ratingsRate

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Enjoy confit tomatoes on a bed of garlicky cannellini beans and toasted sourdough to make this easy warming and satisfying vegan supper for two

Dairy-free

Egg-free

High-fibre

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
1 onion

finely chopped
2 garlic cloves

crushed
2 x 400g cans cannellini beans
1 vegan stock cube
1 sprig rosemary
2 bay leaves
2-4 slices sourdough bread

For the confit tomatoes

200g mixed cherry tomatoes

stems removed
100ml olive oil
1 garlic bulb

halved
few thyme sprigs

plus extra to serve

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Nutrition: Per serving

kcal860
fat40g
saturates6g
carbs85g
sugars14g
fibre21g

high
protein30g
salt3.75g

Method

step 1

To confit, put the tomatoes in a small pan where they fit snugly. Pour over the olive oil and add the garlic and thyme. They should be about half covered. Season, cover and cook over a low heat for 30-40 mins until the tomatoes are soft but still holding their shape.
step 2

Heat 2 tbsp olive oil in a saucepan and fry the onion for 10 mins. Fry the garlic for 2 mins, then tip in the beans with their liquid, stock and herbs. Half fill the cans with water and add this, too. Simmer uncovered for 20-30 mins until thickened, stirring frequently. Season well.
step 3

Spoon some of the tomato oil into a frying pan (keep the leftover oil for salad dressings or use to marinate antipasti, or finish dishes), and fry the sourdough for 2 mins on each side until golden and crisp. Serve the tomatoes over the beans, drizzle over a little more of the tomato oil. Add some of the thyme and serve with the fried bread.

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A star rating of 4.2 out of 5.16 ratings

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