Creamy Beans and Tomatoes

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Ingredients

Serves 2

• 400g cherry tomatoes

• 1 tbsp balsamic vinegar 

• 1 onion, sliced

• 3 cloves garlic, chopped

• Few sprigs of fresh thyme

• 700g jar high-quality white beans (I love Bold Bean Co)

• 200ml plant milk

• ½ lemon, zest and juice 

• Handful of parsley

• Salt and pepper

• Extra virgin olive oil

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method

Preheat the oven to 200°C fan. Place the tomatoes into a roasting tin, drizzle with balsamic vinegar and olive oil. Season with sea salt and pepper. Roast for 20-30 mins.

Meanwhile add the onions to a pan with some olive oil. Cook down for 10-15 mins until really soft, then add the garlic and thyme and cook for another couple of mins. Drain and add the beans, plant milk and lemon zest. Simmer for 10 mins until creamy. Finally add the lemon juice and season to taste. Top the beans with the roasted tomatoes and fresh parsley.