Easy tomato beans with maple syrup, cinnamon and parmesan. Yep you read it right. Maple syrup, cinnamon and parmesan! This combination might sound unusual but don’t knock it until you have tried it. This bowl of goodness is winter warming and very tasty. It is super easy to make and is great for a quick dinner or on toast for breakfast. Don’t forget to drizzle with excellent quality extra virgin olive oil.
1 x onion, finely diced
2 x cloves garlic, finely diced
2 x tblspns extra virgin olive oil
2 x cans cannellini beans, rinsed and drained
1 x tblspn maple syrup
1 x level tspn cinnamon
1 x tblspn tomato paste
1 x can chopped tomatoes
1/2 cup (approx) vegetable stock
2 x tblspns grated Parmesan
2 x tblspns parsley, finely chopped plus extra for serving
Ground black pepper
Heat the olive oil in a sauce pan on medium heat. Add the diced onion and cook until almost translucent and coloured. Add the diced garlic and cook for another two minutes. Add the maple syrup, cinnamon, tomato paste and chopped tomatoes. Bring to the boil and then turn down to a low simmer. Add the cannellini beans and stir through. If needed, add the 1/2 cup of stock to thin the sauce a little. If your tinned tomatoes are thin enough you may not need to add the stock. Grind lots of black pepper in and add the parmesan cheese. Let simmer for 5-10 minutes watching that the beans don’t start to break up. Add the finely chopped parsley and drizzle with extra virgin olive oil to serve.
