Special Diet

Mediterranean Beans

cook 10 mins
  • 2 tablespoons extra virgin olive oil
  • 1 red onion, diced
  • 1 garlic clove, crushed
  • 1/2 teaspoon cumin seeds
  • 400 g (13 oz) can cannellini beans, rinsed and drained
  • 75 g (3 oz) cherry tomatoes, quartered
  • 2 teaspoons chopped sage
  • 4 slices of crusty bread
  • salt and pepper
  • 25 g (1 oz) Manchego cheese, grated, to serve
  • Heat the oil in a large frying pan, add the onion and cook for 1–2 minutes. Add the garlic and cumin seeds and cook for a further 2–3 minutes.
  • Add the beans and mix well to allow them to soak up the flavours, then add the tomatoes. Stir in the sage, season with salt and pepper and heat through.
  • Meanwhile, toast the bread under a preheated hot grill for 2–3 minutes on each side. Serve topped with the beans and a sprinkling of cheese.
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