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Braised beans & chard with garlic toasts
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2 tbsp olive oil
1 onion, finely sliced
3 cloves garlic, 2 crushed, 1 halved
½ tsp ground cumin
1 tbsp tomato purée
200g pack Swiss chard, stalks and leaves separated
400g can cannellini beans, drained and rinsed
250ml Cooks’ Ingredients Vegetable Stock
2 sprigs rosemary
2 large slices No.1 White Sourdough
Pinch chilli flakes
Squeeze lemon juice
1. Preheat the grill to high. Meanwhile, heat 1 tbsp oil in a large sauté or frying pan over a medium heat. Add the onion and a pinch of salt and fry for 5 minutes, or until softened, then add the crushed garlic, cumin and tomato purée. Fry for another 2 minutes, stirring regularly.
2. Slice the chard stalks into 3cm pieces and add to the pan. Fry for another 2 minutes (everything should be starting to caramelise). Tip in the beans, stock and rosemary, then bring to a simmer, cooking for 2-3 minutes to reduce the liquid by about ½. Shred the chard leaves and add to the pan for a final 3-4 minutes until wilted, then remove the rosemary stalks.
3. Place the sourdough on a large baking tray. Rub all over with the cut-side of the remaining garlic clove and drizzle with the remaining
1 tbsp oil. Place under the grill for 1-2 minutes until golden. Season the beans, adding a pinch of dried chilli flakes and a good squeeze of lemon juice, then spoon over the toasts to serve.
Cook’s tip This is a great vegan dish, but for a vegetarian alternative, you could also add a poached egg or some soft goat’s cheese on top for extra protein, if preferred.
Typical values per serving:
vegetarian/vegan/3 of your 5 a day/high in fibre
This recipe was first published in November 2021.
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