Making dinner from scratch 🍽 homemade sourdough bread 🥖white beans with tomatoes & garlic

Thank you for watching this week's cooking dinner with me vlog, I'm so glad you're here! In this cooking vlog, I make fresh sourdough bread, from scratch and pair the homemade bread with a bean and tomatoes dish. It is a delicious, filling and healthy dinner that is one of my favorites during the week!

Sourdough bread recipe I use🥖: https://alexandracooks.com/2017/10/24...

Bean and tomatoes INGREDIENTS:
2 cans (drained) of Great Northern White Beans
Halved cherry tomatoes (approximately 1 pint)
Lots of minced garlic (5-7 cloves, or to taste based on your preference)
1 tbsp chicken bouillon mixed in 3 cups of hot water
olive oil (to lightly coat the pan and top the beans after cooked)
top the dish with basil or parley after cooked (we used basil this time)

Bean and tomatoes RECIPE:
lightly coat the Botton of your pan with olive oil, then lightly cook the minced garlic on low
add the two cans of strained Great Northern White Beans to the pan, mix with the garlic and let simmer for a minute or two.
mix the chicken bouillon with the hot water, then pour into the pan with the beans and garlic. You can adjust the temperature to make the process slower or faster, but if you put the temperature up to high, the liquid will not thicken properly and the beans will harden. This is a low and slow process, and if you lose too much liquid, you can always add more water to the pan.
As the dish cooks, the water will thicken and become opaque, like the color of the beans (as seen in the video)
Once the liquid has thickened, add the halved cherry tomatoes and let cook for an addition 5 minutes on medium/low