Ingredients List (Serves 3)
400g tinned white cannellini beans
2 tsps avocado oil (or olive oil)
10 garlic cloves, peeled and crushed
1/2 tsp dried red chilli flakes
30g tomato purée
400g tinned chopped tomatoes
400g vine-ripened tomatoes
250ml vegetable stock (made with one organic stock cube)
1/2 tsp sea salt
A sprinkle of fresh parsley, to serve
Nutrition:
Per Serving: 173 Calories, 23g Carbs, 9g Protein, 5g Fat
Preparation:
Drain and discard around half of the liquid from the tin of cannellini beans
Heat the oil in a large saucepan over a medium flame
Add the garlic cloves and fry for 2 minutes, or until they turn a light golden brown
Add the chilli flakes and tomato purée and stir well
Cook for 3 minutes, stirring occasionally
Stir in the partially drained beans, tinned tomatoes, vine-ripened tomatoes, vegetable stock and salt
Cover and simmer gently for 25 minutes, stirring occasionally
Using a potato masher, gently mash some of the beans
Taste and add more seasoning if required
Serve garnished with fresh parsley