Greek-style cannellini with tomato and dill

Ingredients

For 1 serving

• Cooked cannellini beans150 g
• Tomato passata75 g
• Onion20 g
• Dill4 g
• Extra virgin olive oil1.5 teaspoons
• Saltto taste

Method

1. Peel and finely chop the onion; drain and rinse the cooked cannellini beans.
2. Heat the olive oil in a frying pan over medium-low heat and soften the onion for 3–4 minutes, stirring, until translucent and soft.
3. Add the tomato passata, the beans and a pinch of salt, bring to a gentle simmer and cook for 10 minutes over low heat, stirring now and then, until the sauce thickens and coats the beans; add a splash of water if it gets too dry.
4. Meanwhile wash, dry and chop the dill.
5. Turn off the heat, stir in the dill, adjust the salt and serve warm or cold.