Marry Me Creamy Orzo Beans With Olive Tapenade Toasts

Boil a kettle

Chop your cherry tomatoes in half

Peel and finely chop (or grate) your garlic

Pick your basil from their stems and roughly tear, finely chop the stems

Wash your spinach and shake off any excess water

Add your orzo to a pot of boiled water and bring to the boil over a high heat

Cook the orzo for 6-8 min or until cooked with a slight bite

Once done, drain the orzo

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Tip: Cooking for 4 or more? Use 2 pans!

Once hot, add your halved cherry tomatoes and cook for 3-4 min or until starting to soften

Dissolve your tomato paste in 100ml [130ml] [170ml] boiled water

Add your soft cheese and stir it all together – this is your creamy tomato stock

Once the cherry tomatoes have started to soften, add the chopped garlic and cook for 30 secs or until fragrant

Once fragrant, add your cannellini beans (no need to drain!) with all the bean water with the cooked orzo, creamy tomato stock and chopped basil stalks

Give everything a good mix up, reduce the heat to medium and cook for 2-3 min or until slightly thickened

Slice your ciabatta[s] in half and place in the toaster for 1-2 min or until toasted

Once slightly thickened, add your vegetable stock mix to the pan[s] with your sun-dried tomato pesto and a pinch of salt and pepper

Add the spinach, give everything a good mix up and cook for a final 1-2 min or until the spinach has wilted – this is your marry me creamy orzo beans

Top the toasted ciabatta halves with your black & green olive tapenade and cut into wedges – these are your tapenade toasts