Tomatoey garlic beans
This is a shortcut for a delicious and filling dinner!
Servings: 4
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.
