Rustic Tomato Bean Stew

Serves 4-6 Sides | Prep time: 5 mins | Cooking time: 20-25 mins

INGREDIENTS

• olive oil
• 3 garlic cloves, halved
• large pinch of chilli flakes
• about 5 fresh sage leaves
• 350g cherry tomatoes, halved
• 450g cooked or canned cannellini beans
• Salt

METHOD

1. Pour generous glugs of oil into a frypan and add the garlic, chilli 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 to prevent it from burning.
2. 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.
3. Serve with a generous drizzle of olive oil.

Note – Nadia’s serving suggestion: Serve Rustic Tomato Bean Stew as a side with Eggplant Tomato Rice Bake.

Serving suggestion: Serve as a side with Eggplant Tomato Rice Bake