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Tuscan-style beans
Prep: 5 min
Cook: 10 min
Servings: 4
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These beans are frankly way better than they have any right to be! A great balance of savoury goodness with bright pops of flavour.
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Ingredients

  • 1 tbs olive oil
  • 3 cloves garlic, thinly sliced
  • 250 g cherry tomatoes, halved
  • 2 x 400 g cans no-added-salt cannelini or butter beans, drained but not rinsed
  • 1/2 tsp dried mixed herbs
  • 30 g Parmesan cheese, grated
  • 120 g baby spinach leaves
  • wholemeal or multigrain bread, to serve
  • pepper, to serve
  • chilli flakes or hot sauce, to serve

Method

  1. Heat oil in a large frypan while thinly slicing garlic.
  2. Fry garlic on a low heat while you halve the tomatoes.
  3. Add tomatoes and cook for 1-2 minutes on a medium-high heat.
  4. Drain (but don’t rinse) the beans and add to the frypan along with ½ cup water and the herbs.
  5. Simmer for 5 minutes, stirring occasionally.
  6. Add the parmesan and a little extra water if the dish is too dry.
  7. Once the parmesan is melted in, stir in the spinach till wilted.
  8. Serve with crusty or toasted bread and a grind of pepper and chilli flakes, if desired

Variation:
  • To make this dish gluten-free, use gluten-free bread or leave it out and increase your portion size.

Healthy tip!

Try mustard instead of mayonnaise to add extra flavour to your salads and sandwiches.

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Nutrition Information

per serving per 100g
Energy 1766 kJ 576 kJ
422 Cal 138 Cal
Protein 20.6 g 6.7 g
Fat, total 12.4 g 4.1 g
— saturated 2.8 g 0.9 g
Carbohydrate 47.2 g 15.4 g
— sugars 3.8 g 1.2 g
Sodium 822 mg 268 mg
Fibre 18 g 5.9 g

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