Beans on Toast
I've never grown out of beans on toast and who doesn't love a good ol' pile of baked beans poured on top of a slice of toast?
These take it to a whole new level. Healthy homemade beans on toast, where have you been all my life?
We all need a little comfort in the form of our favourite foods sometimes and these are perfect for that.
Forget cracking open a can of sugar-laden baked beans, these only take 10 minutes and are so worth it.
They make the perfect alternative to tinned baked beans on toast and will give you a whole lot more nourishment.
They also leave a lot of room for creativity. Add a scrambled egg for a hearty breakfast or add some chicken or tofu for a delicious brunch option. So versatile!
1 tin cannellini beans
1 small onion
2 cloves garlic
Handful of oregano
Handful of chopped basil
100ml vegetable stock
Small tin of chopped tomatoes (or use a handful of freshly chopped tomatoes)
2 tbsps tomato puree
1/4 tsp mustard
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp coconut sugar
1 tsp apple cider vinegar
1 tbsp coconut oil
2 slices of rye bread
For the speedy version...
Melt the coconut oil in a pan and add the onions. Leave them to heat for around 4-5 minutes on a low heat. Empty the beans into a colander and rinse well. Add the beans, garlic, mustard, cumin, apple cider vinegar to the pan. Stir well and then add the tomatoes, stock, garlic and coconut sugar. Heat for around 5-8 minutes. Toast the rye bread. Pile the beans on top, sprinkle the oregano and basil on top and enjoy!
If you have a bit more time...
Once everything has been added to the pan and heated, transfer the mixture to an oven-proof baking dish. Bake in the oven for around 30 mins until the sauce has thickened.
Then toast the bread and serve!