Anchovy & Cannellini2014-08-19
- Servings : 4
- Prep Time : 10m
Quick and affordable snack to make. Use up what is in your pantry!
- 1 teaspoon(s) olive oil
- 1 sliced garlic clove
- 4 chopped anchovy fillets
- 1 tablespoon(s) chopped rosemary leaves
- 400 grams cannellini beans
- 2 tablespoon(s) tomato puree
- 1/2 lemon juice and zest
- 2 slices toast
Heat olive oil in a small pan. Cook garlic, anchovy fillets and rosemary leaves until the garlic is just brown.
Drain and rinse cannellini beans and add to the pan with tomato puree and the lemon juice and zest.
Cook on a medium heat for 5-10 minutes until thickened, crushing the beans slightly as you stir.
Spread over toast and serve with some rocket leaves.