Creamy Tomato and Basil Beans
Tomatoey beans. Great with bread or just on its own.
- Yield: 2 1x
Ingredients
Units
Scale
- 1 small onion, finely chopped
- 5 cloves garlic, crushed
- 1 tbsp tomato puree
- 3–4 large tomatoes, chopped
- 800g of white beans
- Small handful of torn fresh basil
- 250g firm tofu
- 3 tbsp nutritional yeast
- 2 tbsp white miso
- Splash of water
Instructions
- Sauté the onions in plenty of olive oil and a pinch of salt for 8 mins.
- Add garlic and sauté three mins more
- Add tomato puree, the chopped fresh tomatoes and a big pinch of salt.
- Bring to the boil, then bubble and simmer for 5-6 mins.
- Add the beans + most of their juices from the can, and the basil, reserving a little for garnish. Bubble for a further 5 mins.
- Scoop out 2 spoonfuls and blend with the firm tofu the nutritional yeast, and the miso. Add a splash or two of water to help it blend to a smooth consistency if needed. Season to taste.
- Tip the tomatoey tofu cream into the beans, mix and gently heat.
- Serve with yoghurt, olive oil, black pepper and enjoy with a slice of sourdough bread.