This winter, try this rustic tomato bean stew as a quick winter meal or even as a side for your Christmas table. This Tuscan dish is as simple as it gets. You only need cannellini beans, cherry tomatoes, garlic, chili, sage, and olive oil to make this dish.
Ingredients
- Olive oil
- 3 garlic cloves halved
- Large pinch of chili flakes
- About 5 fresh sage leaves
- 350 g cherry tomatoes halved
- 450 g cooked cannellini beans
- Salt
Instructions
- Pour generous glugs of oil into a frying pan and add the garlic, chili, and sage. As soon as the garlic begins to sizzle, stir through the tomatoes.
- Sauté for a few minutes until the tomatoes begin to soften and release their juices.
- Add a splash of water if it becomes too dry.
- Add the cannellini beans, a good dash of salt and about 125 ml of water.
- Simmer for 10-15 minutes, adding extra water as needed for a slightly soupy consistency.
- Serve with a generous drizzle of olive oil.