This dish is my favorite way to eat beans and greens. I love the combination of tomato, rosemary and lemon. The olive oil at the end makes it creamy and the chili flakes add a little heat. I serve this with rice as a side to chicken or fish. It is delicious on toast topped with a runny egg. Chloe and Leo love it mixed pasta topped with plenty of parmesan.
When in season I like to make these beans with sorrel. It is tart and lemony and transforms this into a bright summery dish.
White Beans with Tomatoes Kale Rosemary Lemon and Chili
Description
This dish is my favorite way to eat beans and greens. I love the combination of tomato, rosemary and lemon. The olive oil at the end makes it creamy and the chili flakes add a little heat. I serve this with rice as a side to chicken or fish. It is delicious on toast topped with a runny egg. Chloe and Leo love it mixed pasta topped with plenty of parmesan.
When in season I like to make these beans with sorrel. It is tart and lemony and transforms this into a bright summery dish.
Ingredients
Serves 4
1.5 cups of cooked white or cranberry beans or 1 can of cannellini beans
2 cups tomato sauce
3 cloves garlic, thinly sliced
1 teaspoon fresh rosemary or dried
1/2 small lemon
1 cup of thinly sliced kale or sorrel
3–4 tablespoons olive oil , divided
1/2 teaspoon sea salt
Black pepper
Crushed red pepper
flaky salt
Instructions
- In a medium size pot, heat 2 tablespoons of olive oil. Add sliced garlic and lower heat so they sizzle, then add rosemary. Cook for 2-3 minutes.
- Add tomato sauce, beans and salt. Bring to a boil then simmer for 10 min.
- Add kale and simmer for another 10 minutes.
- Add in lemon juice and the remaining olive oil. Season with salt, pepper and chili flakes.
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