Sometimes, my recipes focus on slow and low cooks. The type of meals that you prepare for hours and look forward to hosting a cast of thousands. But, other times, my focus is on quick and easy. I’m a mum with two little ones, I know the value of time – your time as well! So, I experimented with tomatoey garlic beans.
Tomatoey garlic beans
When first starting out with this recipe I was focused on finding flavours that didn’t have to build slowly to create bursts of flavourful and juicy bites.
From here I started thinking about what it is I like. I love savoury breakfast. Acidic and fresh tomatoes. Toast. Baked beans. The whole full English! This got me thinking – breakfast for dinner.
How do I recreate the delicious and filling nature of breakfast for dinner? I can use all those flavours that I love and make it a savoury dinner treat that is healthy and flavourful.
Beans, beans, the magical fruit
When making tomatoey garlic beans I rely on Borlotti beans. They’re a smooth bean that can be enjoyed cold, room temperature or hot. Meaning, they’re a very delicious and super versatile bean.
So, I turned to a can of Borlotti beans as a solution to the problem. Delicious! Soaks up all the flavours of those around! This is perfect!
Tomatoes and garlic, of course
It wouldn’t be a Daen’s Kitchen recipe without tomatoes… and, of course, garlic! These are the building blocks (and kind of a cheat sheet) to flavourtown (enter, Guy Fieri – the Mayor of Flavourtown!). So, if I’m going to be doing a dinner that is easy to master and packs a punch, I’m going to need that little cheat sheet. The rap sheet of flavour – garlic and tomato.
What can I serve tomatoey garlic beans with?
This is a magic dish. Why? Because – it goes with everything!
Are you looking to minimise your carbs? Have it on the side of a big green salad.
Not looking to minimise carbs? Pop this onto some rice or quinoa. Serving brunch for the girls? This is perfect on Turkish bread. Need to up your protein? Boil or fry an egg and serve it on top. Or add some leftover chicken. This dish suits it all!
If you make this tomatoey garlic beans, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations!
If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Images by Alanna Penna photography.
Tomatoey garlic beans
Ingredients
- 3 tbsp olive oil + extra for sourdough
- 8 garlic cloves peeled
- 500 g cherry tomatoes 1 pound
- 400 g Borlotti beans 14oz - drained
- 40 g goats cheese 1.4oz
- salt + pepper
- 1 cup chicken stock 230ml
- fresh basil sliced to serve
- sourdough to serve
Instructions
- In a deep-dish frying pan on a medium heat, bring the olive oil to heat. Add the garlic and cook for 2 minutes or until fragrant. Stir the garlic often to ensure it does not brown or burn. Add the cherry tomatoes to the pan and cook for 15 minutes or until they have burst open and created a jammy sauce. Season generously with salt and pepper.
- Remove the garlic cloves from the sauce and smash with the back of a knife. They should be soft and easy to break apart. If not, finely slice them and then place back into the pan with the tomatoes.
- Add the beans and chicken stock to the pan with the tomatoes and cook for a further 5 minutes or until the sauce thickens. Begin with the smaller amount of chicken stock and add the additional half cup if needed. Taste to see if the sauce needs any additional seasoning. Stir occasionally.
- While the beans cook, drizzle slices of sourdough with olive oil and fry in a pan on a low – medium heat for 3 – 5 minutes on each side or until golden and crispy.
- When the beans are ready to serve, sprinkle over fresh basil and goats cheese. Serve with the olive oil fried sourdough.
looks yum. I don’t see the chicken stock or amount in the ingredients list?
Thank you for that feedback. That has now been updated!