You might be tempted to think this recipe is just posh beans on toast, but to us Italians it’s an important dish, especially in regions where beans are a staple part of the diet.
Heat a griddle pan over a high heat. Cover one side of each slice of bread with olive oil, then season with salt. Place the slices on the griddle for a few minutes until charred lines appear and the bread is crispy. Turn over and repeat on the other side.
While the bread is toasting, prepare the beans. Heat a frying pan over a medium heat, then add the oil and onion and season with salt. Cook for 5 minutes until softened. Add the tomatoes, cook for about a minute until they start to release their juices, then stir in the parsley.
Add the beans and cook for 2 minutes until warmed through, adding a little water if the mixture seems dry. You do not want the beans to get mushy, so once cooked, remove from the heat and season well with black pepper.
When the ciabatta is done, rub one side with the garlic. Serve the beans on top of the toast and finish with a drizzle of olive oil.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Extracted from GINO’S ITALIAN ECSAPE by Gino D’Acampo
Published by Hodder & Stoughton on 14th September 2013 Priced: £20
Pictures ©Matt Russell
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