Tomato Chutney & Beans
A hint of sweetness in every bite! This simple side dish compliments any meal hearty meal with some fiber.
PREP TIME
5 minutes
COOK TIME
10 minutes
INGREDIENTS
8
Serves: 6
Ingredients
- 15 oz15 oz15 oz Roman Beans
- 1 tsp1 tsp1 tsp Chili Flakes
- 2 cloves2 cloves2 cloves Garlic, (crushed)
- 2 Tbsp2 Tbsp2 Tbsp Salt and Pepper, (to taste)
- 1 whole1 whole1 whole Tomato Chutney, (I used Zoë Olive Oil)
- 3 Tbsp3 Tbsp3 Tbsp Olive Bruschetta, (I used Zoë Olive Oil)
- 1 pieces1 pieces1 pieces Sourdough Bread, (to dip, add more if you desire)
- 3 Tbsp3 Tbsp3 Tbsp Parsley, (for garnish)
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a large pan add olive oil, chili flakes, and crushed garlic until goldnen
- Drain can of beans and all them to the skillet along with the full can of tomato chutney, stir well
- Allow to cook for approx 10 minutes or until skillet is bubbling
- In the meantime toast sourdough bread and set aside
- Chop up fresh parsley and sprinkle over the skillet
- Serve in little bowl or ramekins topped with more salt, pepper, olive oil, and parsley if you desire
- Enjoy warm!
Notes
Store in the fridge for a few days in an air tight container. Best enjoyed warmed up the following day with a runny egg!
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About This Recipe
Show nutritional information
Appetizers Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 27 |
| Fat: | 0 g |
| Carbohydrates: | 4 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 1183 mg |
| Fiber: | 1 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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