Alive and Cooking
 

Bean Baskets

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  • 480 g cannellini beans
  • 4 white potatoes, julienne-style
  • 2 cloves garlic, crushed
  • 2 egg
  • 1 cup rice flour
  • 800 g tinned crushed tomatoes 
  • 80 ml malt vinegar
  • Salt and pepper
  • 1 tbsp brown sugar 
  • 1 black sausage, sliced
  • Extra virgin olive oil 

Preheat oven to 200 degrees.

Mix together the potatoes, rice flour, eggs and a sprinkle of salt and pepper. Fill 10 muffin tins with the mixture.  Pop in the oven for 20 mins.

In a pan with a good splash of oil, slide in the onions, garlic, a sprinkle of salt and pepper, brown sugar and cook until the onions soften. Once soft, pour in the tomatoes, beans, vinegar and stir to combine. Simmer until thick.

Fry the sausage slices in a good splash of oil until crispy. Fill the potato baskets with the bean mixture, place the sausage slices on top and serve.

Makes 10 

Bean Baskets