Cannellini Beans with Sage and Roasted Tomatoes
Preheat your oven to 200°C.
Put the cherry tomatoes onto a roasting tray, drizzle generously with olive oil. Sprinkle with sea salt and oregano.
Place into the oven and roast for 20 mins until they have collapsed and taken on some colour.
While the tomatoes are roasting, make the beans. Finely slice the onion and add to a large saucepan over a medium heat with a generous glug of olive oil and a good pinch of salt.
Finely chop the sage and finely slice the garlic. After 5 mins, once the onion is soft, add the garlic and sage and cook for another 2 mins.
Drain and add the cannellini beans and then pour in the oat milk. Season with 2 tsp of salt, add the zest of half a lemon and bring to a gentle simmer.
Cook the beans for 10 mins, stirring well to help them become thick and creamy. When ready, squeeze in the juice of half the lemon, taste again and add salt as needed.
Plate up the beans, top with a handful of the roasted tomatoes, a sprinkle of parsley, a good drizzle of olive oil and some black pepper.