These 'baked beans' are so simple, and probably really quick with an air fryer although I have yet to experiment with one.
Serves 1
250g cherry tomatoes
1 tin white beans in water
1 small clove garlic, peeled & crushed
1 tin white beans in water
1 small clove garlic, peeled & crushed
A few sprig of fresh parsley, finely chopped (optional)
2 tbsp extra olive oil
1/2 tsp apple cider or white wine vinegar
Pepper & salt to season
Roast the tomatoes at 180C with a little drizzle of olive oil for about 30 minutes, or until they burst. In the interests of saving energy/money, I try to roast vegetables when the oven is on with something else. These tomatoes went into the oven after I had finished baking bread, leaving the oven on for 10 minutes extra and then turning it off and leave the tomatoes to finish cooking in the still hot oven. I'm guessing an air fryer would be better than turning the oven on if you don't have to.
Gently squish the tomatoes, then stir in the rest of the ingredients, including the liquid from the beans.
Serve hot or cold, with crusty bread.
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