Stewed white beans with tomato and rosemary salt
A quick stew of white beans with tomato and garlic, to which the rosemary salt gives the herbal base this dish usually has.
30 min · Serves 4
Ingredients
- 800 g cooked white beans, drained
- 1 onion
- 2 garlic cloves
- 400 g chopped tomatoes
- 200 ml vegetable stock
- 3 tbsp olive oil
- 1 tsp Xalte Rosemary salt
- 4 slices of toasted bread to serve
Method
- 1Fry the chopped onion in the oil over a medium heat for 8 minutes, add the chopped garlic and cook for 1 minute more.
- 2Add the tomatoes and the Xalte Rosemary salt and let it reduce for 8 minutes.
- 3Stir in the rinsed beans and the stock, and simmer gently for 10 minutes, until the sauce thickens.
- 4Taste, adjust the salt if needed and serve with the toasted bread and a drizzle of oil.
