A staple in most British Kitchens, and for good reason! Beans on toast are bloody delicious. Here’s my home-made take on the classic. Still very delicious, just with less sugar and salt, more fibre and with a slightly subtle smokey flavour. Great for breakfast, but of course you could use them in other ways too.
They keep in the fridge for a few days and freeze really well. Plus, I bet you probably already have most of these ingredients in your pantry.
1/2 an onion or 1 small onion, finely diced
2 garlic cloves, crushed
1 x 400g tin of 4-bean mix
1 x 400g tin of cannellini beans
1/2 tsp oregano
1 tsp cumin
1 tsp smoked paprika
1/2 tsp chilli powder
1 tsp tamari or soy sauce
1 tsp maple syrup
A few sprigs of parsley, finely chopped
1. Add the chopped onion and garlic to a frying pan with a good drizzle of extra virgin olive oil. Cook on medium heat for 5-10 minutes until the onion and garlic have softened.
2. Rinse the beans well with water and then drain them.
3. Add the spices and the beans to the pan, stirring constantly for a minute or so, until the beans are covered in the spice mix.
4. Add in the passata, tamari and maple syrup. Reduce the temperature to a lower heat and cook for 10 minutes, or until the tomato sauce has thickened and the beans are cooked through.
5. Remove the pan from the heat, season with salt/pepper and top with the chopped parsley.
6. Serve on toast with your choice of sides. I’ve gone for my favourite Nonies GF bread, avo and some salad.