Baked beans and tomato pots with rosemary sourdough crumble

Step 1

Cover beans in a large bowl with cold water; stand 8 hours or overnight. Drain.

Step 2

Cook beans in a large saucepan of boiling water for 45 minutes or until tender. Drain.

Step 3

Preheat oven to 200°C.

Step 4

Spray a medium non-stick frying pan with oil, heat over low heat; cook onion, stirring, for 10 minutes or until softened. Add garlic, rosemary, cumin and chilli; cook, stirring, for 1 minute or until fragrant. Add tomatoes, the water and beans, bring to the boil; reduce heat, simmer, uncovered,for 10 minutes or until thickened slightly. Season with pepper.

Step 5

Spoon mixture into two 1 1/2-cup (375ml) ovenproof dishes; place on a baking tray. Top mixture with torn bread and rosemary sprigs. Spray with oil.

Step 6

Bake for 15 minutes or until browned and bubbling.