US
Ingredients
Serves: 4
2 tbsp extra virgin olive oil
1 small onion, diced
4 garlic cloves, finely diced or minced
2 x 400g tins white beans (haricot, butter beans or cannellini), rinsed and drained
125g tomato puree
1 tbsp wholegrain mustard
500ml vegetable or chicken stock
1 handful fresh thyme leaves, roughly chopped
Method
Heat the oil in a non-stick saucepan, over medium heat.
Fry the onion and garlic for 5mins, or until soft and slightly browned.
Add the beans, tomato puree, mustard, stock and thyme. Stir well, season with salt and pepper, and bring to a boil.
Reduce heat and simmer for 30mins, or until the liquid has reduced by half. The sauce should be fairly thick.
Second Nature special tip
Serve with eggs, spinach, mushrooms, and roast tomatoes for a decadent, healthy fry up!