Cannellini Beans, I feel these beans don’t get enough attention, they are so amazing and versatile.

They are a great source of fibre, iron and magnesium. 1 1/4cup serving hold 11grms of protein.

So get some of these delicious bites in your belly!

I have more vegetarians than meat eaters at the moment so its making a breakfast option for all.

Before I started on the beans I cut a small packed of cherry tomatoes in half and tossed with some olive oil and freshly minced garlic. I then placed these on a lined baking sheet and put in the oven at 150’c to slow roast away while you cook the beans.

I just took one standard size can – roughly 15oz here in the USA 430grm elsewhere!

So I took one can and drained and rinsed the beans.

Take a medium onion and finely dice, then mince up 2 garlic cloves, sauté off the onions and garlic in your fry pan. You can also add in some smoked paprika, mixed dry herbs, adding more oil if you need to keep the mix moving.

Turn the pan down slighty then add in your rinsed beans and let them sit and simmer around in the onion garlic mix.

If you want to use some spinach now is the time to add in a few handfuls of spinach, or maybe you want fresh parsley or basil in there, whatever tickles your fancy really!

By the time your beans are simmering away the tomatoes should be almost done too!

So get your toast ready…whatever you have to hand or even a wrap, or pita bread.

load all the toppings on your chosen base layer of toast or wraps, then if you have fresh herbs or avo, add some on top with a generous splash of olive oil and balsamic!

Enjoy with out delay.

This recipe is a bit vague as I kinda made I up as I went!

could also be a great lunch option with some salad.

As always reach out any questions or comments.

Sending love and hugs.

Cupcake xx