Louise Mead
Everyday baked beans from a can on toast is certainly delicious enough.
However, when you have just a little more time, this twist on the classic dish can make for a very satisfying feed!
1 red onion, diced
2 cans mixed beans (or any beans of your choice), drained and rinsed
1 can chopped tomatoes (or 400g of fresh chopped tomatoes if you prefer)
1-2 chillies, chopped
Handful of chopped basil
2-3 cloves garlic
Splash of olive oil
250ml water
Sliced bread of your choice
Salt & pepper to taste
Everyday baked beans from a can on toast is certainly delicious enough.
However, when you have just a little more time, this twist on the classic dish can make for a very satisfying feed!
1. Fry the onions in a pan with some of the olive oil. After a few minutes, add the chillies and garlic.
2. Once the onions, chillies and garlic start to brown, add the beans.
3. Add the chopped basil and stir well, then add in the tomatoes. Season.
4. Add half the water, before bringing to the boil then turning down to simmer.
5. Keep on a low heat, stirring occasionally, topping up with water when needed, until the beans are cooked through.
6. Spray or drizzle the bread with olive oil then grill until crisp. Load the beans on top, season again if you wish, and garnish with any remaining basil.
If you enjoyed this dish, check out more delicious vegan breakfast recipes.
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