Ingredients
- Napolina olive oil 2 tbsps
- Large onion, chopped 1
- Garlic cloves, finely chopped 3
- Leeks, sliced into chunks 3
- Chilli, deseeded and finely chopped 1
- Napolina chopped tomatoes 400g 2
- Napolina butter beans, drained 400g 1
- Napolina cannellini beans, drained 400g 1
- Chopped flat-leaf parsley a handful
Method
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- Heat 2 tablespoons Napolina olive oil in a large frying pan.
- Chop the onions and garlic. Deseed and chop the chilli. Add to the pan, frying until softened.
- Slice the leeks into chunks, add to the pan and cook for a further 3 minutes.
- Add the cans of tomatoes to the pan and simmer for 20 minutes.
- Drain the cans of butter beans and cannellini beans, then add to the pan, simmering for a further 5 minutes.
- Stir in the chopped parsley and season with salt and pepper before serving.
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