Ruthie's beans for potatoes

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Ingredients

  • 2 tsp olive oil
  • ½ celery stick, finely chopped
  • ½ onion, finely chopped
  • 2 garlic cloves, sliced
  • 1 rosemary sprig
  • 75ml white wine
  • 1 tomato, finely chopped
  • 1 tsp tomato purée
  • 400g tin cannellini beans, drained and rinsed
  • handful flat-leaf parsley, roughly chopped, to serve

Method

  1. Heat the olive oil in a frying pan over a medium heat. Add the celery and onion and cook, stirring occasionally, for 4-5 mins until softened. Add the garlic and rosemary sprig, and cook for a further 10 secs.
  2. Pour in the wine and cook, stirring occasionally, for 2 mins. Add the tomato and tomato purée. Season and cook, stirring occasionally, for 3-4 mins until the tomatoes have broken down.
  3. Tip the beans into the pan and stir in 50ml boiling water. Cook, stirring occasionally, for 3-4 mins to heat through. To help the sauce thicken, use the back of a spoon to mash a few of the beans, then mix them into the sauce. Transfer to a serving bowl, sprinkle the parsley over the top and serve immediately.

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