Creamy Italian Cannellini Beans (MC)
Ingredients
1 tsp olive oil
½ red onion, diced
½ red pepper (bell pepper), chopped
4 mushrooms, sliced
75ml (⅓ cup) (2¾ fl oz) full-fat single cream
½ low sodium vegetable stock cube
20g (1/10 cup) (¾ oz) vegetarian Parmesan cheese, grated
½ tsp paprika
Sprinkle black pepper
3 tbsp (2.25 Aus tbsp – 45ml) cannellini beans, rinsed and drained
4 pieces of sun-dried tomatoes, chopped
6 cherry tomatoes, sliced in half
6 fresh basil leaves (optional)
40g (⅛ cup) (1½ oz) baby spinach
80g (½ cup) (3 oz) green beans
Side salad or vegetables of your choice
Instructions:
Pre-heat the oven to 180°C / 356°F / Gas Mark 4.
Heat the olive oil in a frying pan, add the onion, pepper (bell pepper) and mushrooms and cook over a medium heat until the onions and peppers (bell peppers) are softened slightly.
Place into a casserole dish and add the cannellini beans, sun-dried tomatoes, cherry tomatoes and basil leaves.
Pour the cream into the frying pan, crumble in the stock cube and add the Parmesan, and paprika and season with black pepper to taste. Bring to the boil.
Pour the cream mixture over the vegetables in the casserole dish, cover and place it in the oven for 15 minutes.
Meanwhile, boil the green beans until tender.
Remove the cover from the dish, sprinkle in some chopped spinach leaves, return to the oven for another 5 minutes or until the cannellini beans are cooked through.
Serve with additional salad or vegetables of choice.
