A super-easy, super quick crowd-pleaser - ideal for Sunday Brunch (or Thursday supper).
2 tins Cannellini beans (drained)
2 tins chopped, peeled Tomatoes
2 tbs olive oil
1 large or 2 small Onions, diced
2 tbs Worcestershire sauce
2 tsp sugar
3 tsp mustard (Sundried Tomato Mustard will be great here!)
1 tbs Smoked Seasoning
150g fine grated parmesan
200ml fine bread crumbs
Italian Flat-leaf Parsley (rough chopped)
Savoury Salt to taste
Pre-heat the oven to 180° C.
Fry the onion in the oil until tender.
Add tomatoes, Worcestershire sauce, sugar, mustard, Smoked Seasoning and drained beans. Salt to taste.
Pour into an oven proof dish.
Combine the parmesan and breadcrumbs and a generous pinch of Smoked Seasoning and sprinkle on top.
Bake for 40 minutes at 180° C.
Serve with crusty bread; garnish with chopped Parsley.
If the choppped peeled tomatoes look a little too 'runny', slightly drain 1 tin and keep the liquid on the side - you can always add a little if the mixture looks dry after you've added the beans.
Delicious variation - serve on toasted Ciabatta: brush with olive oil and lightly scrape a raw garlic clove over the toast (one scrape is more than enough!)
This is not 'first date' food.