Ingrédients

• 15 oz Roman Beans
• 1 cuillère à café Chili Flakes
• 2 cloves Ail, (écrasé)
• 2 cuillères à soupe Sel et poivre, (selon les goûts)
• 1 ensemble Tomato Chutney, (j'ai utilisé l'huile d'olive Zoë)
• 3 cuillères à soupe Olive Bruschetta,=
• 1 pieces Sourdough Bread, (to dip, add more if you desire)
• 3 cuillères à soupe Persil, (pour la garniture)

Processus

1. In a large pan add olive oil, chili flakes, and crushed garlic until goldnen
2. Drain can of beans and all them to the skillet along with the full can of tomato chutney, stir well
3. Allow to cook for approx 10 minutes or until skillet is bubbling
4. In the meantime toast sourdough bread and set aside
5. Chop up fresh parsley and sprinkle over the skillet
6. Serve in little bowl or ramekins topped with more salt, pepper, olive oil, and parsley if you desire
7. Enjoy warm!