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Smoky Butter Beans on Toast

Posted by Jess Daniell on

Baked beans for breakfast are nothing new, but these quick and easy homemade beans with roasted tomatoes are next-level delicious. Great as a hearty and nutritious midweek dinner option, too.

Makes: 4 serves
Takes:
25 minutes

Vegan

Ingredients:

Roasted tomatoes
250g cherry tomatoes
2 Tbsp olive oil
Salt & pepper

Beans
1 Tbsp olive oil
½ onion, diced
2 cloves garlic, crushed
400g can crushed tomatoes
390g can butter beans, drained
1 tsp smoked paprika
½ tsp chilli flakes
1 Tbsp balsamic vinegar
1 Tbsp brown sugar

To serve
4 slices ciabatta
1 garlic clove, halved
4 Tbsp olive oil
Small handful Italian parsley leaves

Method: Preheat your oven to 200°C. Line a small oven tray with baking paper. Spread tomatoes out in a single layer and drizzle with olive oil. Season with plenty of salt and pepper. Roast for 8–10 minutes, until just starting to soften and blister. Allow to cool slightly.

Heat a large frying pan over medium-high heat, and add olive oil. Add onion and sauté for 2–3 minutes, until soft and translucent. Turn the heat down to low, add garlic and cook for another minute. Add tomatoes, beans, smoked paprika, chilli, vinegar and sugar. Bring to a simmer and cook for at least 5 minutes, until the sauce has thickened slightly. Season to taste with salt and pepper.

Reduce oven temperature to 180°C. Rub ciabatta slices with the cut side of the garlic clove, and drizzle with olive oil. Place on an oven tray and bake for 5–6 minutes, until crispy and golden. Remove from the oven.

To serve, divide the beans between the toasted ciabatta and top with 4–5 roasted tomatoes and fresh parsley leaves.

30 Minutes Dinner Jess Serves 4 Vegan

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