Creamy Tuscan Beans on Toast

• 2 x 400gtins cannellini beans, drained and rinsed
• 2 tbspolive oil
• 4cloves garlic, finely sliced
• 1 tspchilli flakes
• 200 gcherry tomatoes, halved
• 100 gbaby spinach
• 100 mldouble cream
• 30 gParmesan, finely grated
• 1lemon, zested and juiced
• 20 gfresh basil, torn
• 4thick slices sourdough or rustic bread, toasted
• 1 tbspsun-dried tomato paste
• Fine salt and black pepper

Method

1. 1Heat the olive oil in a wide pan over medium heat. Add the sliced garlic and chilli flakes and cook for about 1 minute, until fragrant and the garlic is just turning golden at the edges.
2. 2Add the halved cherry tomatoes and sun-dried tomato paste. Cook for 3 minutes, pressing the tomatoes gently with the back of a spoon until they burst and release their juices into a glossy red base.
3. 3Tip in the cannellini beans and stir to coat. Cook for 2 minutes, then pour in the double cream and 50ml water. Simmer for 4–5 minutes until the sauce thickens and clings to the beans.
4. 4Stir in the baby spinach and let it wilt for 1 minute. Add the Parmesan, lemon zest and juice, then season generously with salt and plenty of black pepper; this dish needs bold seasoning to sing.
5. 5While the beans finish, toast the sourdough until golden and crisp at the edges.
6. 6Spoon the creamy beans over the toast, scatter with torn basil, finish with a drizzle of olive oil and a final grating of Parmesan.

Per serving

kcal

528

protein

24.7g

fibre

14.7g

carbs

53.8g

fat

23g