Tuscan beans on sourdough toast
![Tuscan beans on sourdough toast](https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/tuscan_beans_on_99053_16x9.jpg)
Beans on toast gets a facelift with this easy-to-make and healthy recipe.
Each serving provides 478 kcal, 17g protein, 60g carbohydrates (of which 11.5g sugars), 16.5g fat (of which 2g saturates), 12.5g fibre and 0.8g salt.
![](https://ichef.bbci.co.uk/food/ic/food_1x1_72/chefs/hattie_ellis_1x1.jpg)
By Hattie Ellis
Ingredients
- 2 tbsp olive oil, plus 2 tsp for drizzling
- 1 red onion, roughly chopped
- 1 garlic clove, crushed
- 227g tin chopped tomatoes
- 400g tin haricot beans, drained and rinsed
- 1 sprig fresh rosemary
- 2 x 75g/2¾oz (or 4 x 37.5g/1¼oz) slices sourdough bread
- ¼ garlic clove
- salt and freshly ground black pepper
Method
Heat the oil in a frying pan over a medium–low heat. Add the red onion and garlic and fry for 5 minutes, or until starting to soften.
Add the tomatoes, beans and rosemary. Season with plenty of pepper and a small pinch of salt. Heat for 5 minutes, stirring occasionally.
Toast the sourdough on both sides. Drizzle a teaspoon of oil over each piece and rub the toast with the garlic. Serve the beans on the sourdough.