Name: Baked beans and tomato pots with rosemary sourdough crumble
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Yield: 2
Ingredients: 1/2 cup (100g) dried cannellini beans; rice bran oil spray; 1 medium brown onion (150g), chopped finely; 2 clove garlic, crushed; 1 1/2 teaspoon chopped fresh rosemary; 1 teaspoon ground cumin; pinch chilli flakes; 400 gram canned cherry tomatoes in juice; 1 cup (250ml) water; 60 gram white sourdough bread, torn roughly; 1 tablespoon small fresh rosemary sprigs

Baked beans and tomato pots with rosemary sourdough crumble

Wake up and smell this delicious breakfast! Baked beans and tomato pots with rosemary sourdough crumble - full of filling, healthy ingredients to kick start your day. This recipe is suitable for diabetics.

Serves 2

Prep

10M

Cook

1H 20M

Total

1H 30M

Ingredients

1/2 cup (100g) dried cannellini beans

rice bran oil spray

1 medium brown onion (150g), chopped finely

2 clove garlic, crushed

1 1/2 teaspoon chopped fresh rosemary

1 teaspoon ground cumin

pinch chilli flakes

400 gram canned cherry tomatoes in juice

1 cup (250ml) water

60 gram white sourdough bread, torn roughly

1 tablespoon small fresh rosemary sprigs

Method

1.Cover beans in a large bowl with cold water; stand 8 hours or overnight. Drain.

2.Cook beans in a large saucepan of boiling water for 45 minutes or until tender. Drain.

3.Preheat oven to 200°C.

4.Spray a medium non-stick frying pan with oil, heat over low heat; cook onion, stirring, for 10 minutes or until softened. Add garlic, rosemary, cumin and chilli; cook, stirring, for 1 minute or until fragrant. Add tomatoes, the water and beans, bring to the boil; reduce heat, simmer, uncovered,for 10 minutes or until thickened slightly. Season with pepper.

5.Spoon mixture into two 1 1/2-cup (375ml) ovenproof dishes; place on a baking tray. Top mixture with torn bread and rosemary sprigs. Spray with oil.

6.Bake for 15 minutes or until browned and bubbling.

Start this recipe the day before. You can use canned cannellini beans, but be aware that the sodium content of your meal will increase.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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