"Put a large, ovenproof frying pan or wide, shallow casserole on a medium-low heat, add three tablespoons of olive oil, the garlic and shallots, and fry for five minutes, until they're starting to soften. Stir in the chopped antipasti, dried oregano and paprika, fry for another five minutes, then stir in the tomato puree followed by the passata, and cannellini beans, including the liquid from the jar."
"Season well, bring to a boil, then turn down the heat to a rapid simmer and leave to bubble away gently for 20 minutes, until reduced slightly and rich. When the beans are ready, heat the grill to high. Toast the ciabatta and divide between four plates. Tear most of the basil into the beans, then pop the pan under the hot gril"
A simple beans on toast combines olive oil, garlic and shallots sautéed until soft. Chopped antipasti (for example olives, sun-dried tomatoes and artichokes) is added with dried oregano and smoked paprika and fried briefly. Tomato purée and passata are stirred in with cannellini beans and their liquid, then seasoned and brought to a boil before simmering for about 20 minutes until slightly reduced and rich. Ciabatta is toasted under a hot grill, basil is torn into the beans and the pan is briefly grilled. Prep 10 minutes, cook 35 minutes, serves four.
Read at www.theguardian.com
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