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Saturday, April 10, 2021

Bean Stew and Parmesan Toast Recipe

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YesYou really don’t do much here. All you have are canned beans, but you can add flavor to them by gently cooking them and letting the other ingredients flavor them. Now is the time to use good extra virgin olive oil because it will be the main element to give flavor and creaminess.

Preparation time: 10 minutes | Cooking time: 30 minutes


Of them


  • 2 tablespoons extra virgin olive oil, plus extra for frying the eggs
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed or mashed, plus 1 additional garlic clove to rub on the toast
  • 8 cherry tomatoes, cut into wedges
  • A few sprigs of thyme
  • 1 can cannellini beans, drained
  • ¼ tablespoon finely chopped parsley
  • 2 large eggs
  • 2 slices of good bread
  • Parmesan, to serve
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  1. Heat the oil in a saucepan and cook the onion over medium-low heat until tender. Don’t rush because you’re putting together the ingredients that will make canned beans look more than just canned beans: the onion and, most importantly, olive oil. It will take 7-10 minutes to do it correctly. Add the garlic and cook for 2 minutes, then add the tomatoes. Cook them until tender – another 5 minutes. You can crush them with the back of a wooden spoon to help them collapse. Season and add the thyme and the drained beans. Cook the beans gently, stirring occasionally, for about 6 minutes – the important thing is that the beans absorb the flavors of the other ingredients. Check the seasoning again. Stir in the parsley. Cover to keep warm.
  2. Heat 2 tablespoons of extra virgin olive oil in a small pan and fry the eggs, placing the hot fat on the yolks. Toast the bread. Cut the remaining garlic clove in half and rub it over the toast – the scraped surface of the toast should help the garlic flavor it.
  3. Divide the hot beans over the slices of toast, garnish each plate with an egg – adding the hot oil from the pan – and grind a little black pepper on top. Grate over Parmesan and serve immediately.
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