Name: Easy tomato and bean pots
Prep time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 62.50 ml fresh oregano leaves; 60ml (1/4 cup) olive oil; 1 large brown onion, halved, thinly sliced; 10.00 gm sweet paprika; 2 x Mutti Polpa Finely Chopped Tomatoes 400g; 60ml (1/4 cup) water; 32.00 gm brown sugar; 22.20 gm tomato paste; 250g sourdough bread, crusts removed; 400g can red kidney beans, rinsed, drained; 400g can borlotti beans, rinsed, drained

Easy tomato and bean pots

0 Likes

Prep Time:
30 minutes

Cook Time:

Total Time:
30 minutes

Savory smoky beans topped with crispy sourdough crust.

Ingredients:

62.50 ml fresh oregano leaves
60ml (1/4 cup) olive oil
1 large brown onion, halved, thinly sliced
10.00 gm sweet paprika
2 x Mutti Polpa Finely Chopped Tomatoes 400g
60ml (1/4 cup) water
22.20 gm tomato paste
250g sourdough bread, crusts removed
400g can red kidney beans, rinsed, drained
400g can borlotti beans, rinsed, drained

Instructions:

Preheat your oven to 220C. Finely chop 2 tablespoons of oregano. Heat 1 tablespoon of oil in a frying pan over medium heat and sauté the onion until soft and golden for about 8 minutes. Stir in paprika and cook for 1 minute until fragrant. Add tomato, water, sugar, tomato paste, and the chopped oregano. Cook for about 5 minutes until slightly reduced.
Tear the bread into bite-sized pieces and mix them with the remaining oil in a bowl.
Combine the beans with the tomato mixture and simmer until slightly thickened. Season, then divide into four 375ml (1 1/2-cup) ovenproof dishes. Top with the bread mixture and remaining oregano leaves, then bake until golden, about 10 minutes.

We use cookies

Similar Recipes

Roasted tomato and bean salad

Heirloom tomato and mixed bean salad with blue cheese dressing recipe

Tomato and bean soup

Barbecued fish with tomato and bean salad

Mexican beef and bean frying-pan meatballs