Another quick and simple dinner today.
Toast some bread.
Fry off some chopped garlic & rosemary in a little oil, add about 6 anchovy fillets and let them break down.
Add half a tin of chopped tomatoes and a tin of cannellini beans and season. Cook until your sauce has reduced to your liking and the beans have softened.
Drizzle the toast with some oil. I’m using a lot of rapeseed at the moment as I found a Yorkshire one on sale in Morrisons and thought I should do my bit.
At this point, Mr S remembered we had some unused brie so we stuck a couple of slices on our toast.
Top with your ragout. Posh cheesy beans on toast.
22nd May 2013