Food·Fridge Wars

What we're cooking with: Canned cannellini beans

Chef and Fridge Wars competitor Matt Basile puts a cheesy, saucy spin on this pantry mainstay.

Chef and Fridge Wars competitor Matt Basile puts a cheesy, saucy spin on this pantry mainstay

Some pantry staples instantly inspire all sorts of culinary creations (looking at you, canned tomatoes), while others tend to sit tight in the cupboard until the perfect idea strikes. It doesn’t have to be that way, though. With the goal of making better, more delicious use of our groceries in this time of isolation at home, we enlisted the help of some of our favourite chefs and Fridge Wars competitors, who happen to know a thing or two about turning on-hand ingredients into magical meals.  

First up is Fidel Gastro’s Matt Basile, who’s showing us how to create a creamy, comforting and hearty breakfast from a can of cannellini beans. Check out the video below (second slide in the carousel) to hear the story behind this sweet and simple dish, then scroll down to grab the recipe.

Breakfast Bean Ragout

By Matt Basile


  • 2 tbsp olive oil, divided
  • ⅓ cup onion, divided
  • 1 tbsp garlic, minced
  • 1 (540 mL) can cannellini beans
  • 2 tbsp chicken stock
  • 1 tbsp unsalted butter
  • 1 egg
  • ¾ cup freshly grated parmesan
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 thick slice sourdough bread, toasted
  • Maldon salt, for garnish


Heat 1 tablespoon olive oil in a pan over medium heat. Add garlic and onions and stir frequently for 3-5 minutes, until onions are tender and translucent. 

Add the chicken stock, beans and butter and stir until fully combined. Add the parmesan cheese, salt and pepper, and reduce heat. Stir, allowing the butter and cheese to melt until a thick sauce develops and coats the beans. 

In a side pan, heat 1 tablespoon olive oil on medium-high heat and crack an egg in it. Fry until whites are cooked through, while yolk remains runny. 

Transfer bean ragout to a bowl, top with the fried egg and more freshly grated parmesan cheese and Maldon salt to taste. Serve with sourdough toast. 

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