While there’s nothing wrong with a reliable tin of beans, ring the changes with a homemade version. These smoky cannellini beans on garlic toast are bursting with flavour, but still quick enough for lunch.
Serves 2
1 tbsp olive oil
1 small onion, finely chopped
1 tsp hot smoked paprika
½ tsp mixed spice
½ tsp oregano
Pinch of chilli flakes
200ml passata
½ tsp brown sugar
400g tin cannellini beans, rinsed and drained
A handful flat-leaf parsley, chopped
4 slices sourdough bread
1 garlic clove, peeled and cut in half
1 Heat the olive oil in a saucepan over a medium heat, then add the onion and cook gently until it’s softened, but hasn’t taken on any colour.
2 Add the paprika, mixed spice, oregano and chilli flakes to the onion and stir for a further 1 min before adding the passata and brown sugar.
3 Simmer for around 5 mins, or until the passata begins to brown a little, then stir in the cannellini beans and cook for another 5 mins until the beans are heated through. Remove from the heat and stir in the parsley.
4 Meanwhile, toast the bread and rub each slice with the cut side of the garlic. Top with the beans and serve.
This recipe is one of the ideas from our feature, ‘Use Your Loaf’, in our March issue, which includes lots of ideas for lunches on toast, including Sourdough Rarebit, Smashed Chickpeas with Harissa Yoghurt, Brioche French Toast, and Black Cherry Compote and Ricotta. The recipes are by Lottie Storey and the photography by Kym Grimshaw.
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