Rosecoco Bean Sauce


This thick bean and onion sauce is versatile. It is rich and substantial enough to be had on it’s own or as a side dish. It can be used as a topping for toast, mixed with mushrooms, stirred through pasta, as a dip or as a spread in tortilla wraps. Nutritional yeast is a real flavour enhancer in the sauce.

Recipe (salt free, oil free):
Serves 2,
Rosecoco beans, rinsed and drained – 1/2 tin
Onion thinly sliced – 1
Tomatoes roughly chopped – 2
Fresh thyme – 3 sprigs
Garlic clove sliced – 1
Nutritional yeast flakes – 1 and 1/2tbsp
Water – 100ml and 5tbsp

Saute the onions, thyme, tomatoes and garlic with the 5tbsp of water. Cook for 8 to 10 minutes until the onions and tomatoes are soft. Blend the rosecoco beans with the 100ml of water. Add the blended beans and the nutritional yeast flakes to the pan. Stir and let it cook for 5 minutes.

Original recipe:
Tomato, Olive and Leek Bake by Waitrose

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