Cannellini beans with roasted onions & tomatoes

Latest comments and suggestions

• Ros

  19 March 2009

  Ros commented on this recipe

  This sounds ideal for my Gi Diet as the beans are low Gi, but will probably use less oil for roasting the veg.

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• Mark Phillips

  11 July 2009

  Mark Phillips rated and commented on this recipe

  

  Make this recipe using a single tin of beans and leave out stage one, i.e. no tomotoes and no onion qrters tastes fantastic

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• vegetarian recipes

  14 January 2011

  vegetarian recipes commented on this recipe

  try using fry light instead of oil. cuts down the calorie intake.

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• Sandra

  28 January 2011

  Sandra rated and commented on this recipe

  

  This was really delicious - will definitely be making it again.

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• FeeFee

  08 August 2011

  FeeFee rated and commented on this recipe

  

  Okay but missing something in terms of flavour, not sure what, will need to experiment. Also too many beans if an accompaniment to a main meal.

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• JaneyRuth

  19 August 2011

  JaneyRuth commented on this recipe

  Lovely recipe! We used flageolot beans, as they were what we had in. We also had some baby spinach so we threw that in at the end. We didn't use parmesan, but we served with a green salad on the side with some soft goat's cheese

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• sue b

  15 October 2011

  sue b rated and commented on this recipe

  

  I made this tonight for my tea. I am veggie, I halved the recipe and ate nearly all of it, but as a main course. I missed out the parmesan though, as I didn't have any. I will make this again and hope to include the cheese. It was tasty and yet very straightforward to make.

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• be2970

  18 May 2012

  be2970 commented on this recipe

  Can you eat this cold ?

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Ingredients

• 2 medium red onions
• olive oil
• 2 garlic cloves , finely chopped
• 15g rosemary , leaves chopped
• 300g cherry tomatoes , halved
• 2 x 400g tins cannellini beans , drained and rinsed
• 4 tbsp balsamic vinegar
• 4 tbsp coarsely grated parmesan

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 2 medium red onions
• olive oil
• 2 garlic cloves , finely chopped
• 15g rosemary , leaves chopped
• 300g cherry tomatoes , halved
• 2 x 400g tins cannellini beans , drained and rinsed
• 4 tbsp balsamic vinegar
• 4 tbsp coarsely grated parmesan

Per serving

191 kcalories, protein 9.4g, carbohydrate 21.1g, fat 8.3 g, saturated fat 1.8g, fibre 5.5g, salt 0.99 g

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