Red white beans

  • Preparation Time5 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
30ml extra-virgin olive oil
1 medium to large onion, chopped
2 sprigs rosemary, leaves finely chopped
Salt and freshly ground black pepper
60g tomato puree
250ml chicken stock
2 (450g) cans cannellini beans, drained
1) Heat the extra-virgin olive oil in a frying pan over a medium heat. Add the onion, rosemary and salt and pepper, to taste. Cook the onions until sweet and soft, 8 to 10 minutes.

2) Stir in the tomato puree for 1 minute. Add the stock, then stir in the beans and reduce the heat to low until the beans are cooked through.

3) Adjust the seasoning and turn the beans out into a serving bowl. Keep warm until ready to serve.

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