Comfort food to the max creamy, delicious and super easy to make. Double the recipe and take the leftovers for lunch.
Serves four
- ½ tbsp olive oil
- 1 onion, finely chopped
- 6 cloves garlic, finely sliced
- 2 x 400g tins haricot or butter beans
- 2 tbsp cream
- 2 tbsp milk
- 1 large tin tuna in olive oil
- 1 small dried red chilli, crumbled (optional)
- 40g grated Gruyère cheese
- 2 tbsp coarse white breadcrumbs
- 15g butter
- ½ tbsp chopped parsley
Method:
Heat the oil in a frying-pan and sauté the onions until soft but not coloured. Add the garlic and cook for four minutes or so. Drain one of the tins of beans and add to the pan, then add the other with its juices. Season well and heat the beans over a low heat so that they meld with the onion.
Put the mixture into a food processor and blitz to a purée. Add the cream and milk and whiz again. Tip into a bowl and add the tuna along with its oil, the chilli (if using) and half the cheese. Stir together and taste for seasoning.
Preheat the oven to 180°C. Scrape the mixture into a small gratin dish. Sprinkle the breadcrumbs and the rest of the cheese on top.
Dot with butter and bake for about 20 minutes, or until golden and bubbling, sprinkling the parsley on five minutes before the end.