Did you buy a lot of beans at the start of this lockdown? I know that I added an 8 pack of chickpeas to our usual Costco run. I bet they are still sitting in your cupboard right? Well I’m here to show you a delicious way to use them. These gorgeous smoky, garlic beans on toast are a little more effort than a tin of Heinz, but they are worth it.
The perfect balance of sweet, smoky and savoury flavours. Pile them on top of hot toasted bread that you’ve rubbed with garlic and you’ll want them for breakfast always. Leftovers work great with eggs, or you could even skip the toast and crack the eggs directly into the pan Shakshuka style. A lovely weekend breakfast for when you’ve got a little more time on your hands perhaps? I mean, you need to put something on that sourdough you’ve all been mastering.
Smoky Beans on Toast
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
- 2 400g tins of haricot beans, drained and rinsed
- 5 garlic cloves, minced
- 1 brown onion, very finely chopped
- 400g tin chopped tomatoes
- 2 tbsp tomato puree
- 3 and a half tsp smoked sweet paprika
- 1 tsp cayenne pepper
- Quarter tsp chilli flakes
- 1 tsp sea salt and black pepper
- 2 tbsp maple syrup
- 1 tsp fresh or dried thyme
- Bread of your choice
A lovely weekend breakfast for when you’ve got a little more time on your hands perhaps? I mean, you need to put something on that sourdough you’ve all been mastering.
- Add finely chopped onion to a medium pan with 2 tbsp vegetable oil and cook until soft and translucent (around 5 mintes)
- Add minced garlic and cook for 2 mins, then add spices and seasoning, stir to coat and then add tomato puree. Cook out for 2 mins.
- Add drained beans, tomatoes and maple syrup. Cook for 20 mins on low-medium heat, stirring occasionally.
- Rub a garlic clove over your toasted bread when it’s warm, you’ll thank me later.
- Serve beans hot or store in the fridge for up to four days.