Tomato-Coconut Bake with Cannellini Beans
Recipe
I bought my first book by Anna Jones in the beginning of 2014. I didn’t even notice that it was merely vegetarian, not vegan… my husband kindly pointed this out to me. This is my take on this super easy and scrumptious recipe. I love tomato bakes and even more so – cooking in batches, so this recipe really rocks my boat!
Equipment: Le Creuset Cooking Pot (or a similar pan that goes in the oven and on the hob)
Prep time: 15 min
Cooking time: 30 min
Difficulty: easy
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Ingredients
- 2 yellow onions
- 2 medium size leaks
- 5 cloves of garlic, peeled & pressed
- 4 tbsp. coconut oil
- 1 tbsp. fennel seeds
- 1 tbsp. mustard seeds
- 1 tbsp. rosemary
- 1 thumb-size of fresh ginger
- ½ tsp. chilli flakes
- 1 tbsp. vegetable bouillon
- 1 x 400ml cans of chopped tomatoes
- 1 tub / 200g tomato purée
- 1 x 400ml can of coconut milk (or 400ml Oatly Crème Fraiche)
- 500g vine or cherry tomatoes
- 2x 400g cannellini beans
- Freshly ground black pepper & salt to taste
- 4-5 pieces of sourdough bread
- Extra virgin olive oil
Method
1. Preheat the oven to 200° C
2. Peel & chop the onions. In the large cooking pot melt the coconut oil and add the onions. Cook on a high heat constantly stirring for 2 minutes, or, until golden. Add chopped leeks and pressed garlic. Cook for 2 minutes. Turn down the heat and add all the spices. Cook for another minute, make sure to stir – do not let the spices burn.
3. Add bouillon, chopped tomatoes and purée; bring to boil and then turn down the heat and simmer for 5 minutes. Stir in coconut milk, cherry tomatoes cut in half, beans and salt & pepper.
4. Place the pieces of bread on top and press them down until they soak up the juice. Pour olive oil on top and then bake in the oven for 30 minutes, or, until crispy on top.