This recipe is one to file away in the “Delicious Bean Thing” section of your brain/kitchen: creamy, garlicky cannellini beans in a rich tomato herb sauce, with optional DIY Moxarella taking the recipe from very tasty to fucking delish.
Delish, I tell you. Perfect for your next Italian feast, a lazy weeknight dinner, or even just dolloping on toast when the munchies strike.
Earlier this week we had a serving of these alongside marinated tofu, lightly cooked broccoli and roasted potatoes. It was an awesome dinner, and very easy to throw together! Like other beans, cannellinis are bursting with protein as well as being a great source of fibre, iron and calcium. Not to mention all of the other vitamins and minerals: selenium, zinc, manganese, copper, folate, niacin. Boom. That’s a whole lot of love right there.
I know I have mentioned it a few times already but you must try Somer’s fresh vegan mozzarella, which can lend itself brilliantly to so many meals, especially Italian style ones. If you want a little cheesy oomph (and who doesn’t?) it is a great staple to have in the refrigerator.
Tuscan Tomato & Cannellini Beans
1/4 cup olive oil
4-6 cloves garlic, crushed
1 small brown onion, finely diced (optional)
1 x 400 g can cannellini beans
1 1/4 cups canned chopped tomatoes
2 tbsp tomato paste
1/2 tsp dried oregano
1/4 – 1/2 tsp sea salt
1 tbsp lemon juice
handful basil leaves, chopped roughly
2 heaped tbsp Somer’s awesome Fresh Homemade Moxarella (optional)
fresh black pepper to taste
What to do:
Gently heat olive oil in a medium saucepan; add garlic, stirring constantly, until it begins to sizzle. Remove from heat and stir until the sizzle stops. Return to heat and repeat. Add onion, if using, and cook 4-5 minutes, until translucent.
Add cannellini beans and oregano. Raise heat to medium and cook, stirring regularly, for 3 minutes. Add tomatoes, tomato paste, lemon and salt. Bring to simmer. Reduce heat, cover and cook, stirring occasionally, for 15 minutes, or until liquid has reduced and thickened.
Add basil and Moxarella and stir until well combined. Season with fresh black pepper.
Cover and set aside until needed. Leftovers keep well in the fridge for 3-4 days.