Serves 4
Beans on toast is a staple for so many - it’s quick, easy and tasty. For mine, I use a combination of borlotti and butter beans for a variety of size and texture. However, to resemble tinned beans, use haricot instead. To upgrade your beans, serve with garlic bread.
Ingredients
1 tbsp oil
1 white onion
3 garlic cloves
1/2 chilli
2 tbsp smoked paprika
1 tbsp mustard seeds
2 400g tins chopped tomatoes
2 400g tins of borlotti and butter beans
2 tbsp mushroom ketchup
1 tbsp apple cider vinegar
step 1
Peel and cut the onion in half, then half again and slice half cm thick.
step 2
Heat the oil in a large frying pan and add the onions. Place the lid on and leave for 8 minutes to soften. Meanwhile, finely chop the garlic and chillie.
step 3
Add the garlic, chilli, mustard seeds and paprika. Cook for 2-3 minutes.
step 4
Stir through the chopped tomatoes, beans (and liquid), mushroom ketchup and apple cider vinegar. Season to taste and cook on a low simmer for 20 mins or longer if liquid still needs reducing.
Notes
- For the chilli, I use one that is medium in heat but this can be changed depending on personal preference.
- You can substitute mustard seeds for wholegrain mustard, fresh chilli for a pinch of chilli flakes and finely chopped mushrooms instead of the ketchup would all work fine.
Allergens: mustard, barley
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