I shared recently a recipe for a sauce made from mixed beans, tomatoes and garlic that you can make really quickly, keep in the fridge for a few days, and then use in soups or pasta sauces as requires. It is nutritious and tasty.
This type of dish is common enough in some parts of Italy, especially Tuscany. The Tuscans are known around Italy as mangiafagioli, or bean-eaters. Beans are an important part of their cultural heritage, especially white beans.
In my house, white beans are not popular. I love them, but put some butterbeans on a plate in front of some, and they would turn their nose up at them, no matter how delicious the sauce they come with. On the other hand, white sauces and hummus-type dishes are OK. The solution is to whizz up the white beans and make a sauce!
In the recipe I use beans and tomatoes again, just in two different sauces that I bring together in a baked cannelloni dish. This is so simple and comes together really quickly. They will never know they are eating beans!
Ingredients:
400g can chopped tomatoes
1 medium onion, finely diced
1 clove garlic, finely chopped
2 teaspoons dried basil
2 tbsp tomato puree
100ml water
30ml olive oil
Oil for cooking
Salt and pepper
Drain and rinse the beans. The water in the can is usually harmless - it can actually be a good egg white replacement in baking - but can lead to some stomach upset for some.
Put the beans, 100ml water, half teaspoon of salt, teaspoon of dried basic and 30ml (2 tablespoons) oil in a liquidiser and then process until smooth.
Heat some oil in a medium-hot pan and fry the onions for about five minutes until translucent. Add in the garlic and fry for another minute, until the harsh garlic smell has gone. Add in the other teaspoon of dried basil, the chopped tomatoes and tomato puree. Cook for another five minutes or so until the sauce has reduced and thickened.
Filling cannelloni can be tricky. I find it easier if I stand them up in the baking dish and support with chopsticks while I gently tip the tomato sauce in as best I can. No problem if any falls into the dish! In fact, when you have filled them, pour whatever is left into the bottom of the dish and then gently topple the cannelloni onto their sides.
Pour over the bean sauce and top off with cheese of choice (I used Dairygold vegan). Bake at 200C for about 25 minutes.