1.Make breakfast beans. Heat oil in medium saucepan, add onion and garlic; cook, stirring, until onion softens. Stir in undrained tomatoes, the water and beans; bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until thick. Remove from heat; stir in parsley.
2.Preheat oven to 200°C/400°F.
3.Combine kumara, potato and salt in medium bowl; stand 5 minutes then squeeze out liquid.
4.Whisk egg in medium bowl; whisk in flour. Stir in onion and kumara mixture.
5.Heat oil in large ovenproof frying pan over medium heat; add kumara mixture, press down firmly. Cook rösti about 3 minutes or until browned lightly underneath. Transfer pan to oven; bake, uncovered, about 20 minutes or until browned. Turn rösti onto chopping board, cut into eight wedges; serve with breakfast beans.
Cannellini beans are amazingly good for you. They are loaded with nutrients including iron, magnesium and folate, and are an excellent source of fibre. If your frying pan handle is not ovenproof, wrap it well in foil to protect it in the oven. We used a frying pan with a base measuring 22cm (9 inches).