Recipe - Boston Baked Beans With Herby Cheese Croutes

1 tablespoon Olive oil
1 Onion; finely chopped
1 teaspoon Garlic puree
1 400 gram can cannellini
beans; drained
1 400 gram can haricot beans;
drained
1 tablespoon Tomato puree
2 tablespoon Treacle
2 teaspoon Soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon English mustard
200 ml Hot vegetable stock

FOR THE HERB CROUTES
1 teaspoon Garlic puree
1 small Bunch fresh parsley
Few fresh basil leaves
3 tablespoon Olive oil
1 250 gram carton boncini or
150g ball mozzarella;
drained and cut or sliced up
1 Ring shaped loaf of bread or
other rustic
; loaf

1 Heat the oil in a large pan. Add the onion and garlic puree to the
pan and cook for 23 minutes until 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 1015 minutes.

3 Cut four slices off the bread and toast one side under the grill.
Finely chop the herbs and mix with the garlic puree, olive oil and
lots of seasoning.

4 Brush the herb oil on the uncooked side of bread. Place a boncini
or cube of mozzarella on top and briefly grill the croute until the
cheese just melts. Season the beans spoon into serving bowls and
serve with the croutes.

Converted by MC_Buster.

Per serving: 473 Calories (kcal); 15g Total Fat; (26% calories from
fat); 24g Protein; 65g Carbohydrate; 0mg Cholesterol; 240mg Sodium
Food Exchanges: 4 Grain(Starch); 1 One half Lean Meat; One half Vegetable; 0
Fruit;
2 One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.