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Roasted garlic beans

(Makes 18 servings)

3x 15-ounce (450g) cans white cannelloni beans, drained, rinsed and drained again

2 medium plum tomatoes, seeded and finely minced

6 large cloves garlic, minced

3 tablespoons (45mls) olive oil

1 ½ teaspoon (7.5ml) crushed, dried thyme

Freshly ground pepper.

Method:   Preheat oven to 450oF (230oC), gas mark 8.   Put the beans and tomatoes in a shallow casserole dish.   Drizzle the olive oil over and sprinkle with garlic, pepper and thyme. Stir so it will be coated evenly.   Roast for 15 minutes and remove to cool slightly. Serve with toothpicks to spear the beans.

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