White beans, blistered tomatoes and the last piece of toast
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
The best part of this supper is the shallow pool left in the bowl: tomato juice, olive oil and the creamy edges of a few crushed beans. Give it good toast. Lemon belongs at the end, where its sharpness remains distinct from the cooked tomatoes.
For 2 generous servings, set out 2 × 400g tins of cannellini beans, drained and rinsed; 300g cherry tomatoes; 2 sliced garlic cloves; 2 tablespoons olive oil; 150ml water; the finely grated zest and 1 tablespoon juice of an unwaxed lemon; 10 basil leaves; black pepper; and 4 slices of bread. Start with ¼ teaspoon fine salt, then adjust after tasting the beans.
Warm the oil in a wide frying pan over medium-high heat. Add the tomatoes and cook for 6–8 minutes, shaking the pan occasionally, until their skins blister and some split. Lower the heat, stir in the garlic for 30 seconds, then add the beans and water. Simmer gently for 7–10 minutes until hot and slightly thickened. Crush a spoonful of beans against the pan with a wooden spoon to give the liquid body.
Toast the bread while the beans simmer. Take the pan off the heat before adding lemon zest, juice and torn basil. Taste for salt and pepper. If the sauce has tightened too far, loosen it with a tablespoon or two of water; it should settle around the beans rather than stand in stiff peaks. Allow about 25 minutes altogether.
Try butter beans in place of cannellini, or add a handful of baby spinach during the last minute of simmering. Keep the toast separate from any leftovers. Cool the beans promptly and refrigerate within 2 hours; use within 48 hours and reheat once until steaming hot throughout.