Beans roasted in tomato sauce with potatoes
Beans roasted in tomato sauce with potatoes – a tasty dish
6 medium potatoes with skin
2 tablespoons olive oil
2 medium carrots
3 medium white onions
14,10 oz of can beans (red, white, mix)
20,28 us fl oz – 23,66 us fl oz of tomato juice
8 cloves of garlic, peeled, whole
1 teaspoon of smoked paprika
1 tablespoon and a few twigs of thyme
1/2 teaspoon of chilli (optional)
1 tablespoon of oregano
For the croutons:
1 tablespoon of oil
1 tablespoon of parmesan (optional, non-vegan)
Beans, potatoes and tomato sauce come together for the ultimate side dish.
Heat the oven.
Wash all the potatoes and rub them with a kitchen sponge to remove any impurities. Put them in a tray (or directly on the bottom of the oven) and leave to bake.
Cut the onions and carrots. Put them in a tray, sprinkle with olive oil and a little salt and cook in the oven for 15-20 minutes.
Remove the tray from the oven, add the beans together with the liquid from the can, then the juice, the garlic, the thyme, the rosemary, the smoked pepper, a little salt, stir well and bake 30-35 minutes.
Meanwhile, prepare the croutons: Break the bread into pieces, put them in a tray with baking paper, sprinkle with oil and (optionally, parmesan, in which case do not put salt) salt and grill until browned.
Remove the potatoes (which should already be riped, test them with a fork) and the bean tray. Place the croutons and potatoes over the beans and serve warmly.