Tomato beans and silverbeet
A cheap and cheerful dinner on a budget.
Canned cannellini beans, rinsed, drained
1 400g can
500 g, stalks trimmed, coarsely shredded
Multigrain bread roll
320 g, (4x80g) halved
1 clove(s), peeled
1 tbs, extra virgin
- Place beans and tomato passata in medium saucepan over medium heat. Cook for 5 mins or until hot.
- Meanwhile, steam silverbeet for 2-3 mins or until tender. Drain and place in warm serving dish. Top with bean mixture. Keep warm.
- Halve rolls and toast. Rub cut-side with garlic and drizzle with oil. Serve with beans.