Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories266.7 kcal (13%)
Total Fat11.3 g (16%)
Carbs30.2 g (12%)
Sugars6 g (7%)
Protein10.8 g (22%)
Sodium700.5 mg (35%)
Fiber5.9 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 ½ Tbspolive oil
1echalion shallot
finely chopped
4garlic cloves
3 crushed, 1 halved
12gflat leaf parsley
stalks finely chopped, leaves roughly chopped
2 tspsweet smoked paprika
2 Tbspsundried tomato paste
400gcan chopped tomatoes
400gcan haricot beans
drained and rinsed
½ Tbspsherry vinegar
4slices sourdough bread
25gmature cheddar cheese
grated
salt
200mlwater
pepper
Instructions
Step 1
Heat 1 tbsp oil in a large pan, add the shallot with a pinch of salt and cook gently for about 5 minutes, until softened.
Step 2
Add the crushed garlic, parsley stalks and paprika: cook for about 1 minute.
Step 3
Add the tomato paste, cook for 1-2 minutes, then add the chopped tomatoes, haricot beans and about 200ml water (half an empty can).
Step 4
Bring to the boil , season, then reduce the heat to low, cover and simmer for 20 minutes.
Step 5
Remove the lid, turn the heat up a little and cook for a further 10-15 minutes, stirring every so often, until you have a rich, thick sauce.
Step 6
Stir in the sherry vinegar and the parsley leaves, season.
Step 7
Toast the sourdough, then rub the cut sides of the remaining garlic clove over one side of each piece.
Step 8
Drizzle over the remaining 5 tbsp oil and spoon over the beans.
Step 9
Scatter over the remaining chopped parsley and the grated cheese before serving.
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