White beans in tomato sauce
Preparation time: 10 minCooking time: 25 min2 servings
From the article: Vegetarian recipes with iron sources: lentils, beans and spinach
Ingredients
2 Servings
- 2 tbsp olive oil
- 1 onion
- 2 garlic cloves
- 1 sprig rosemary
- ½ tsp chilli flakes
- 1 tbsp tomato purée
- 400 g canned chopped tomatoes
- 100 ml vegetable stock
- 2 cans cannellini beans, each 240 g drained weight
- 1 tsp honey
- 100 g baby spinach
- 1 tbsp lemon juice
- ½ bunch parsley
- 1 pinch salt
- 1 pinch pepper
- 30 g Parmesan, optional
Instructions
- 1Dice the onion, slice the garlic and finely chop the rosemary leaves. Heat the olive oil in a saucepan and sauté the onion for 5 minutes until translucent. Add the garlic, rosemary and chilli flakes and cook for another minute.
- 2Cook the tomato purée for a minute, then add the tomatoes and stock and bring to the boil.
- 3Rinse and drain the beans and add them with the honey. Simmer uncovered for 12–15 minutes until the sauce thickens. Mash a few beans against the side of the pan with a spoon to thicken it further.
- 4Stir in the spinach until wilted. Season with lemon juice, salt and pepper, and scatter over the chopped parsley. Serve with grated Parmesan if desired.
