Ingredients

  • 90g sundried tomatoes
  • 130g jarred roasted red peppers
  • 300g passata
  • 1 tsp smoked paprika
  • 2-3 garlic cloves (minced)
  • ½ teaspoon salt
  • Pinch pepper
  • 3 cans cannellini beans (drained and rinsed)
  • Fresh basil to garnish (optional)
  • Chilli flakes to garnish (optional)
  • Serve on toasted sourdough with butter

Method

  1. Combine the smoked paprika, garlic, roasted red peppers, dried tomatoes, passata, salt, and pepper. Blend until the mixture is flawless. 
  2. Add the sauce and cannellini beans to a big pot and simmer for 8 to 9 minutes on medium heat. Every few minutes, stir. 
  3. Bake a few slices of toast in the HYSapientia air fryer oven's toast mode using the preset temperature and time. 
  4. Place cooked beans on toast and top with fresh basil and, if desired, cold flakes. enjoy.