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Boston Baked Beans With Herby Cheese Croutes
Ingredients
- 1 Tbsp. Extra virgin olive oil
- 1 x Onion, finely minced
- 1 tsp Garlic puree
- 1 x 400 gram can cannellini beans, liquid removed
- 1 x 400 gram can haricot beans, liquid removed
- 1 Tbsp. Tomato puree
- 2 Tbsp. Treacle
- 2 tsp Soy sauce
- 1 tsp Worcestershire sauce
- 1 tsp English mustard
- 200 ml Warm vegetable stock
- 1 tsp Garlic puree
- 1 sm Bunch fresh parsley Few fresh basil leaves
- 3 Tbsp. Extra virgin olive oil
- 1 x 250 gram carton boncini or possibly 150g ball mozzarella liquid removed and sliced
- 1 x Ring shaped loaf of bread or possibly other rustic loaf
Directions
- 1 Heat the oil in a large pan. Add in the onion and garlic puree to the pan and cook for 2-3 min till beginning to soften.
- 2 Preheat the grill to high. Stir in the beans, tomato puree, treacle, soy and Worcestershire sauce and English mustard. Pour in the stock, cover and simmer for 10-15 min.
- 3 Cut four slices off the bread and toast one side under the grill.
- Finely chop the herbs and mix with the garlic puree, extra virgin olive oil and lots of seasoning.
- 4 Brush the herb oil on the uncooked side of bread. Place a boncini or possibly cube of mozzarella on top and briefly grill the croute till the cheese just melts. Season the beans spoon into serving bowls and serve with the croutes.
- Fruit;
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