French bread filled with cannelini beans and sardines
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Wholemeal french loaf | |
| Butter or vegetable margarine; (optional) | ||
| 3 | tablespoons | Sunflower oil |
| 1 | large | Onion; sliced thinly |
| 1 | teaspoon | Paprika |
| ¼ | teaspoon | Chilli powder |
| 1 | 400 gram can cannelini beans; drained (14oz) | |
| 2 | 124 g; (4oz) can of | |
| ; sardines in oil, | ||
| ; drained | ||
| 1 | Lemon; juice of | |
| 4 | tablespoons | Chopped fresh parsley |
Directions
Cut the french loaf into four-equal sized pieces.
Slit them crossways almost all the way through.
Remove most of the crumb, leaving shells about 1cm (3/8inch) thick.
Spread them lightly with butter or margarine if you wish.
Preheat the oven to 200øC, 400øF, Gas Mark 6.
Heat the oil in a saucepan on a low heat.
Stir in the onion, paprika and chilli powder and cook them gently until the onion is soft.
Mix in the beans, sardines, lemon juice and parsley.
Fill the pieces of french bread with the beans and sardines. Wrap each piece individually in foil. Place the parcels on a baking sheet and bake them in the oven for 20 minutes.
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