Tomato & Rosemary Borlotti Beans | Recipe | Natalie Penny

Name: Tomato & Rosemary Borlotti Beans | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; Heat 2 tbsp of the oil in a large non-stick pan over a medium-low heat. Add the onion and cook until soft and translucent.; Add the remaining oil, the rosemary, chilli flakes and garlic, and cook for a couple more mins.; Add the tomato purée and continue to cook for a further minute or two, before adding the chopped tomatoes. Stir to combine, then add 250ml water, the salt and pepper, and the beans.; Bring to a boil and reduce to a low simmer. Cook, stirring occasionally, for about 10 mins.; Check for seasoning before dividing between four bowls and topping with chopped parsley, an extra drizzle of olive oil and more chilli flakes, if desired.; Serving crusty bread or toast on the side is a delicious option, as is piling the beans on top of grains or greens.

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Ingredients

Ingredients
Instructions
Heat 2 tbsp of the oil in a large non-stick pan over a medium-low heat. Add the onion and cook until soft and translucent.
Add the remaining oil, the rosemary, chilli flakes and garlic, and cook for a couple more mins.
Add the tomato purée and continue to cook for a further minute or two, before adding the chopped tomatoes. Stir to combine, then add 250ml water, the salt and pepper, and the beans.
Bring to a boil and reduce to a low simmer. Cook, stirring occasionally, for about 10 mins.
Check for seasoning before dividing between four bowls and topping with chopped parsley, an extra drizzle of olive oil and more chilli flakes, if desired.
Serving crusty bread or toast on the side is a delicious option, as is piling the beans on top of grains or greens.