Homemade Beans On Toast |
Homemade beans on toast are packed with flavour and taste quite different to the canned variety.
They’re a wonderful treat, especially welcome and warming in winter.
To make this recipe in bulk, make a large batch of the sauce and freeze in lunchtime-sized portions. |
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Ingredients |
Serves 4 as a lunch or light supper dish
400g haricot or cannellini beans, cooked
1 tin tomatoes
2 teaspoons tomato puree
1 medium onion
Handful fresh parsley or sage, finely chopped
1 tablespoon balsamic vinegar
¼ teaspoon each of ground cumin, ground coriander
2 teaspoons sugar or honey
1 tablespoon vegetable oil |
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Method |
- Peel the onion, chop into quarters and slice finely.
- Heat the oil in the pan and sauté the onion gently. Cover and cook for 15 minutes, until very soft.
- Add the balsamic vinegar, spices and sugar or honey and stir well. Cook for a further 5 minutes.
- Liquidise the tomatoes with the tomato puree and add to the pan. Simmer, uncovered, until the sauce has thickened.
- Add the beans and chopped herbs and cook gently for 5 minutes. Season with salt and pepper to taste.
- Serve on toast.
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Time From Cupboard-To-Table |
| 35 minutes (plus cooking time for the pulses, if not already cooked) |
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Notes & Variations |
| Experiment with different herbs and spices, depending on what you fancy! |
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