Cannellini beans baked in tomato broth with a crisp breadcrumb topping and roasted garlic potatoes.
1 cupCannellini Beans
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280 gPotato
70 gOnion
4 clovesGarlic
90 gCarrot
0.75 cupChicken Broth
160 gTomato Sauce
0.5 cupBreadcrumbs
1.5 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Toss potato with half the garlic, cooking oil, salt, and black pepper.
Roast potatoes at 210°C / 410°F for 30 minutes.
Cook onion, carrot, and remaining garlic in cooking oil for 5 minutes.
Add cannellini beans, tomato sauce, chicken broth, salt, and black pepper, then simmer for 10 minutes.
Top beans with breadcrumbs and bake at 200°C / 400°F for 12 minutes.