A beans on toast recipe you’ll enjoy.
I used to love the tin baked beans as a kid. Now that I’m older, I can’t get over the metallic taste it has. It does go away if you heat the beans, but I will admit that I’m not a fan of the tomato sauce either.
Perhaps I’m harder to please now? My son thinks its all in my imagination, so I understand if you feel the same right now.
I make my grown-up beans with butter beans because they’re more filling than haricot beans. For lack of patience, I don’t bake them; I only cook them on the stove with the usual suspects, tomatoes, a few herbs and they’re good to go on freshly toasted bread.
You could use this recipe with any other type of beans, and it will work just as well.
Ingredient highlight: Oregano
The essential oils found in oregano protect the body from free-radical damage and stop the growth of bacteria. Oregano is useful in the treatment of colds, abdominal pain and wounds. Always add oregano at the end of cooking to keep its medicinal benefits intact.Print
Butter beans on rye toast
- 1 x 400g tin butter beans, drained and rinsed
- 1 medium shallot, finely chopped
- 2 garlic cloves, finely minced
- 6 piccolo cherry tomatoes, quartered
- 1 tbsp tomato purée
- 50g chestnut mushrooms, sliced
- 1 tsp dried marjoram
- 1 tsp dried oregano
- A handful of fresh parsley, finely chopped
- ¾ vegetable stock cube
- 1 slice rye bread, toasted
- Heat a small splash of water (or 1 tbsp of oil if you prefer) in a small pan, add the onions and garlic and cook until soft. Add the cherry tomatoes, tomato purée, mushrooms and stock cube. Cook for 5-7 minutes, adding small splashes of water if the pan gets too dry. You do want to end up with a thick tomato sauce.
- Add the dried herbs, cook for 2 minutes then add the butter beans (and a small splash of water if needed). Cook for 1-2 minutes to heat the beans then take the pan off the heat.
- Toast the bread, then spoon the beans over the toast and sprinkle with fresh parsley.
- Category: Lunch/Dinner