Cannellini beans and rosemary on bruschetta
- November 2006
- Serves 4
- Takes 50 minutes to make, plus soaking and cooking the beans
This easy vegetarian bruschetta recipe with tomato and rosemary is great on sourdough bread.
- 12.7g (1.9g saturated)
- 31.6g (2.6g sugars)
To cook the beans: Soak in plenty of water for at least a couple of hours, preferably overnight. Drain thoroughly and rinse, then transfer to a saucepan and add cold unsalted water to cover the beans by a few centimetres. Bring to the boil and cook rapidly for 15 minutes, removing any scum. Reduce the heat and simmer until tender. Keep the cooked beans in their stock, unseasoned, until you wish to use them.
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