30 - 45 mins
This is a lovely Italian salad - The dish is lovely if the beef is slightly rare. The canellini beans also make it a hearty meal
2 garlic cloves, peeled and crushed
A pinch of dried chilli flakes
1 red onion
Extra virgin olive oil
1 tablespoon balsamic vinegar
Basil or oregano
400g leftover beef cut into strips
400g can cannellini Beans
Put the cannellini beans, garlic clove, chilli flakes and red onion into a baking dish.
Cover with foil and cook at 200°C (400°F) mark 6 for 25 minutes.
Remove and cool slightly. Drizzle over olive oil, a good slug of balsamic vinegar and sprinkle over a few basil or oregano sprigs, salt and pepper.
Slice the left over beef into slices and serve with the warm bean salad.