Breton beans with dried tomatoes

Name: Breton beans with dried tomatoes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: European, British
Ingredients: 2 tablespoons butter; 1 medium white onion chopped; 3 bay leaves; 2 allspice berries; 1/4 teaspoon black peppercorns; 1 teaspoon dried marjoram; 3/4 teaspoon smoked sweet paprika; 1/2 teaspoon sweet paprika; Two 425g cans cannellini beans, drained; 100g sun-dried tomatoes drained and chopped; 1 can 425g chopped tomatoes; 1 tablespoon tomato paste; Salt and pepper; sugar

3 steps

Prep:5minCook:25min

From Michał Korkosz’s book. Without tradition sausage.

Updated at: Thu, 17 Aug 2023 13:14:37 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories302.7 kcal (15%)

Total Fat7.5 g (11%)

Carbs44.7 g (17%)

Sugars18.9 g (21%)

Protein14 g (28%)

Sodium383.9 mg (19%)

Fiber14.4 g (51%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 tablespoonsbutter

¼ teaspoonblack peppercorns

1 teaspoondried marjoram

¾ teaspoonsmoked sweet paprika

½ teaspoonsweet paprika

2 x 425gcans cannellini beans

drained

100gsun-dried tomatoes

drained and chopped

1 x 425gcan chopped tomatoes

1 tablespoontomato paste

salt

pepper

sugar

Instructions

Step 1

Melt the butter in large pot over medium heat. Add the onion and season with salt. Cook, stirring occasionally, until translucent, about 3 minutes. Add the bay leaves, allspice, peppercorns, marjoram, and smoked and sweet paprikas. Stir occasionally until fragrant, 1 to 2 minutes.

Step 2

Add the beans, sun-dried and chopped tomatoes, tomato paste, and 1 cup water. Cool until the beans are soft and the flavours have combined, about 15 minutes. Season with pepper, salt, and sugar.

Step 3

Divide the beans among four bowls. Serve with slices of Sourdough Rye Bread and butter.