Tuscan beans on sourdough toast
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.
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.
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