Italian beans on toast
Creating your own Mediterranean-influenced homemade baked beans slashes the sugar and salt content
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 mins
Vegetarian, Vegan
- Heat a tbsp of olive oil in a non-stick pan. Gently cook the garlic and chilli then add the tomatoes and balsamic and cook, stirring gently until they start to break down. Stir in the beans, a pinch of sugar and the basil and cook for 2-3 minutes.
- Pile on the toast and scatter with extra basil and a drizzle of balsamic.
PER SERVING
421 kcalories, protein 17.0g, carbohydrate 71.0g, fat 7.7 g, saturated fat 1.2g, fibre 8.6g, salt 1.7 g
Recipe from olive magazine, September 2012.
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Ingredients
- olive oil
- 1 garlic clove , thinly sliced
- a pinch chilli flakes
- 200g cherry tomatoes
- 1 tbsp balsamic
- 400g tin cannellini beans , drained
- a handful of basil leaves
- 2 large slices sourdough bread
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 mins
Vegetarian, Vegan
Ingredients
- olive oil
- 1 garlic clove , thinly sliced
- a pinch chilli flakes
- 200g cherry tomatoes
- 1 tbsp balsamic
- 400g tin cannellini beans , drained
- a handful of basil leaves
- 2 large slices sourdough bread
PER SERVING
421 kcalories, protein 17.0g, carbohydrate 71.0g, fat 7.7 g, saturated fat 1.2g, fibre 8.6g, salt 1.7 g
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