The speedy stew: white beans in tomato sauce
In an ideal world – or rather fridge – I would have a get-ahead pan of both white beans and tomato sauce on the go at all times. With a couple of ladlefuls of both, warmed in a pan while the bread is toasted, a tasty supper would be on the table quicker than you can say “beans on toast”. I have only managed this ideal fridge once; the rest of the time I use tinned cannellini or butter beans with a portion of sauce. Sausages or couscous make it slightly more work, but not much.
- 500 ml tomato sauce
- 400 g cooked white beans
- Salt and black pepper
- To serve
- Sausages, couscous or toast
Adapted from theguardian.com
1 In a pan, over a medium-low heat, warm the beans and sauce. Taste-adjust the salt and grind over some black pepper. Serve with grilled sausages, couscous or simply on toast.