Baked Cannellini Beans with Tomato, Sage and Crispy Garlic Breadcrumbs
Cannellini beans simmered with tomatoes, sage and stock, topped with crispy olive oil garlic sage breadcrumbs.
- 240 g canned cannellini beans
- 200 g tinned chopped tomatoes
- 4 whole garlic cloves
- 6 whole fresh sage leaves
- 40 g panettone or ciabatta bread
- 2 tbsp extra virgin olive oil
- 80 g red onion
- 100 ml vegetable stock
- 3 g sea salt
- 2 g black pepper
- 5 g fresh parsley
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Preheat oven to 200°C. Finely dice the red onion and mince 3 garlic cloves.
- Step 2
Step 2: Heat 15 ml olive oil in an oven-safe pan over medium heat. Sauté the diced onion for 3 minutes until softened.
- Step 3
Step 3: Add the minced garlic and cook for 1 minute until fragrant. Pour in the tinned tomatoes and vegetable stock.
- Step 4
Step 4: Drain and rinse the cannellini beans, then add to the pan. Tear 4 sage leaves and stir in. Season with salt and pepper. Simmer for 5 minutes.
- Step 5
Step 5: Tear the bread into small pieces and pulse in a food processor to make breadcrumbs (about 60 g). Thinly slice the remaining garlic clove.
- Step 6
Step 6: Heat 15 ml olive oil in a small frying pan over medium heat. Add the sliced garlic and remaining sage leaves, fry for 2 minutes until golden and crispy. Remove with a slotted spoon and set aside.
- Step 7
Step 7: In the same oil, toss the breadcrumbs and fry for 3-4 minutes, stirring frequently, until golden and crispy. Remove and mix with the crispy garlic and sage.
- Step 8
Step 8: Transfer the bean mixture to the oven-safe pan (or keep in the same pan if oven-safe). Top with the crispy breadcrumb mixture.
- Step 9
Step 9: Bake for 12-15 minutes until the top is golden and the beans are bubbling at the edges.
- Step 10
Step 10: Remove from oven, garnish with fresh parsley, and serve warm.
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