Spicy & smoky cannellini beans on a raclette open toastie

Spicy & smoky cannellini beans on a raclette open toastie

Mutti Polpa is simmered with hot paprika and cannellini beans for a spicy and smoky take on traditional beans on toast.

Made with Polpa

The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it brings together the tomato juice with its most pulpy part, chopped into extremely fine pieces, a feature which makes it right for long cooking times even at high temperatures, like in the oven. It is ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta

cooking sketch 30 min (COOK TIME: 20 min / PREP TIME: 10 min)

cooking sketch Easy

2-4 people

Ingredients

  • olive oil
  • 1 onion, finely chopped
  • 1 teaspoon hot smoked paprika
  • 400 g Mutti Polpa Finely Chopped Tomatoes
  • 400 g cannellini beans, drained and rinsed
  • flat leaf parsley, chopped
  • 2-4 slices good quality bread ((eg, sourdough))
  • 2-4 slices raclette cheese
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Method

  1. In a small pan heat the olive oil.
  2. Add the onion and cook until softened. Add the smoked paprika and cook for 1 minute more.
  3. Add the Mutti Polpa and cook for 3-5 minutes, until it starts to simmer.
  4. Add the cannellini beans to the tomato sauce and let it cook for 5 minutes.
  5. Preheat the oven to the grill setting.
  6. Toast the bread in the toaster and then top with a slice of the raclette cheese. Put under the grill for 2-3 minutes or until cheese is melted and bubbling.
  7. Top the cheesy toast with the beans. Sprinkle over the chopped parsley and drizzle with some olive oil.

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Also made with: Polpa


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