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Baked Tomatoes, Beans & Toast
Plato principal

Baked Tomatoes, Beans & Toast

40 minPara 2Nutri-Score B€
de @thehealthyhophead18 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

2 personas
  • cherry tomatoes (whole, no chopping needed)Frutas y verduras150 g
  • garlic cloves (peeled, whole)Frutas y verduras12 piezas
  • rosemary (fresh sprigs, to liking)Frutas y verduras2 piezas
  • olive oil (divided)Despensa45 ml
  • cannellini beans (cooked, drained and rinsed)Despensa60 g
  • chili pepper flakes (to liking)Especias1 g
  • salt (pinch)Especias1 g
  • black pepper (pinch, ground)Especias1 g
  • crème fraîche (for topping)Lácteos30 g
  • toast bread (sliced, toasted)Panadería4 piezas

por ración

Nutrición

388kcal

Carbohidratos
31 g
Proteínas
8 g
Grasas
26 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Fuente de horno
  • Prensapatatas

paso a paso

Preparación

  1. Preheat the oven

    • Preheat the oven to 175 °C (345 °F).
    Paso 1

  2. Bake the tomatoes and garlic

    • Add the tomatoes, garlic, olive oil, rosemary, chili pepper flakes, salt and pepper to a baking dish.
    • Bake until the garlic and tomatoes are soft.
    Paso 2

  3. Mash and add the beans

    • Remove the rosemary stems from the dish.
    • Mash the garlic and tomatoes together.
    • Add the beans and the remaining olive oil, then bake again.
    Paso 3

  4. Finish and serve

    • Top with crème fraîche.
    • Serve with toasted bread.
    Paso 4
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