Carole Food.
Sun Dried Tomato Beans
I love dishes that turn out creamy with out having to add cream (but don’t get me wrong, I love cream too). And this recipe is exactly that, by blending (or mashing) the beans, what you get is a luxurious and creamy mouthfeel. Sun dried tomatoes are also the perfect thing to keep in your pantry when you want to add a lot of flavour with minimal effort/ingredients, and they’re pretty nutritious too!
Jump to recipeI love dishes that turn out creamy with out having to add cream (but don’t get me wrong, I love cream too). And this recipe is exactly that, by blending (or mashing) the beans, what you get is a luxurious and creamy mouthfeel. Sun dried tomatoes are also the perfect thing to keep in your pantry when you want to add a lot of flavour with minimal effort/ingredients, and they’re pretty nutritious too!
Why you’ll love this dish
- Less than 5 ingredients - if you’re not counting the optional toppings, then this dish has less than 5 ingredients! And the majority of the ingredients are store cupboard friendly. So it’s a great thing to make if you’ve not got much a huge amount left in the fridge, or if you’re looking for a budget friendly meal.
- Quick - this is a really speedy dish and is ready in 15 minutes. It’s the perfect mid week dish and it makes enough for leftovers too!
What ingredients do you need for this dish (includes possible substitutions)?
Garlic: because there’s only a few ingredients in this dish, I wouldn’t recommend leaving this out!
Sun dried tomatoes: provides the main flavour and colour of the dish! Chop them as finely as you can.
Smoked paprika: adds a nice smoky and sweet base flavour.
Cannillini beans: can be substituted with other beans if wanted! Butter beans or chickpeas would both be great.
And of course this is the perfect vessel to add any additional vegetables you like. Spinach would be great stirred through at the end!
What to serve this with?
This would be great served with a side of sautéed greens or some roasted veg. If you eat dairy, a bit of feta would also be very delicious!
Instructions
Fry the garlic
In a large frying pan over a low-medium heat, add 1-2 tbsp of oil. Once hot, add the garlic and cook until golden, about 2 minutes. Stir regularly.
Add the sun dried tomato and smoked paprika
Add the sun dried tomatoes and smoked paprika, cook for another 2 minutes. Again, stir regularly!
Add the rest of the ingredients
Pour in the cannellini beans and water, bring to a simmer and cook for 2 minutes. Then, using a hand blender (or potato masher), blend about 1/3rd of the beans, so you reach a nice creamy consistency. Season with plenty of salt, I find about 3/4 tsp - 1 tsp of flaky sea salt is the right amount (but add less if you’re using fine salt!). Top with yoghurt and basil if using, and that’s it!
FAQ
What’s the best way to store this dish?
Place in an airtight container in the refrigerator. Then reheat either in the microwave, or on the hob.
Can this be frozen?
Yes absolutely! Just place it an airtight container then defrost over night in the fridge, or microwave from frozen.
If you’re looking for another bean dish, be sure to try out these recipes:
Sun Dried Tomato Beans
I love dishes that turn out creamy with out having to add cream (but don’t get me wrong, I love cream too). And this recipe is exactly that, by blending (or mashing) the beans, what you get is a luxurious and creamy mouthfeel. Sun dried tomatoes are also the perfect thing to keep in your pantry when you want to add a lot of flavour with minimal effort/ingredients, and they’re pretty nutritious too!
Ingredients
- 2 garlic cloves, finely chopped
- 60g sun dried tomatoes, finely chopped
- 2 tsp smoked paprika
- 2 400g can cannellini beans, drained (drained weight about 480g)
- 100ml water
- Optional topping: yoghurt, basil
- Oil, salt
Method
- In a large frying pan over a low-medium heat, add 1-2 tbsp of oil. Once hot, add the garlic and cook until golden, about 2 minutes. Stir regularly.
- Add the sun dried tomatoes and smoked paprika, cook for another 2 minutes.
- Pour in the cannellini beans and water, bring to a simmer and cook for 2 minutes.
- Then, using a hand blender (or potato masher), blend about 1/3rd of the beans, so you reach a nice creamy consistency.
- Season with plenty of salt, I find about 3/4 tsp - 1 tsp of flaky sea salt is the right amount (but add less if you’re using fine salt!). Top with yoghurt and coriander if using, and that’s it!
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Contact
See an issue or have a question? Send an email to contact.carolefood@gmail.com
