Smokey “baked” Beans on Toast
Baked Beans on toast has always been the ultimate comfort food for me. What isn’t so comforting is the amount of sugar added to store bought baked beans! This recipe is incredibly simple, quick to make and even more comforting.
SERVES
3-4 people
PREP
Finely chop the red onion and garlic.
Drain and rinse the beans.
Cut 1-2 slices of sour dough bread per person
COOK
Heat your cooking pot over a medium heat. Add the extra virgin olive oil and allow to heat. Then add the onion and garlic and saute for five minutes until it softens and starts to get aromatic.
Add the smoked paprika, cinnamon, tomato pasta and nutritional yeast, stir well and cook for another minute.
Add the cannellini beans and coat well in the tomato and onion mixture. Add the passata, stir well, and put the lid on the pot and leave to simmer for 20 minutes stirring occasionally to ensure it doesn’t stick.
Season with salt and cracked black pepper and serve on top of toasted sourdough bread.
TIPS
These beans are so versatile and can be topped with microgreens for an additional nutritional punch, or with grilled halloumi, zesty feta cheese, or for the meat eaters, add some grilled bacon. I like to give my family these bacon medallions from Naked because they don’t contain any nitrates or other nasty fillers.
INGREDIENTS
2 x 400g cans of cannellini beans
1 x red onion
3 x chunky garlic cloves
500g passata
2 tbsp tomato puree
2 tbsp nutritional yeast
1 tbsp smoked paprika
1/2 tsp cinnamon
2 tbsp extra virgin olive oil
Cracked black pepper and sea salt
Sourdough bread
EQUIPMENT
Cast iron style cooking pot