Smoky beans on toast
White beans in a thick, smoky tomato sauce with a little maple sweetness, spooned onto toast. It tastes like a grown-up version of the tinned kind and takes 20 minutes.
- Time
- 20 min
- Serves
- 2
- Kind
- Breakfast
- Also
- One pot
Method
- Chop the onion and the garlic finely.
- Warm the oil in a small pan over a medium heat. Cook the onion with a pinch of salt for 5 minutes, stirring, until soft and see-through.
- Stir in the garlic and smoked paprika for 30 seconds, until it smells smoky.
- Pour in the passata, the maple syrup and the beans with the liquid from their tin.
- Simmer on a medium-low heat for 8 to 10 minutes, stirring now and then, until the sauce is thick enough to coat the beans.
- Taste and add salt and pepper. Toast 4 slices of the sourdough and spoon the beans on top.
Tip Keep the bean liquid from the tin, as it helps thicken the sauce. Leftovers reheat well and are good on a baked potato.
Per portion
| Energy | 369 kcal |
| Protein | 14 g |
| Carbohydrate | 53 g |
| of which sugars | 14 g |
| Fat | 8 g |
| of which saturates | 1 g |
| Fibre | 11 g |
| Salt | 0.85 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- cannellini beans1 tin
- passata200 g
- onion½
- garlic1 clove
- sourdough loaf¼
- smoked paprika1 tsp
- maple syrup1 tbsp
- olive oil1 tbsp
