Spiced Cannellini Beans on Toast

I initially saw this recipe for spiced cannellini beans on toast in last month's BBC Easy Cook magazine.   I can't find an online link to the recipe via the BBC, however, I did find it on the Co-op website within their recipes section.    

The recipe is actually from Lola Milne's, Take One Tin recipe book:

It really appealed as we both really enjoy dishes with beans in them, especially at this time of year when it's really cold outside and you need something cosy, comforting and warm to eat.   The first time I made it, we had it for lunch, but it would be great to have for a more filling breakfast or brunch dish.   It's also easily doubled if you're feeding more people.

As noted in the tips below, I doubled the chilli flakes to half a teaspoon for some extra heat.   You also get the sweet, spicy and warming flavours coming through from the paprika, Worcestershire sauce, sugar and cider vinegar.

This will definitely be a dish that will get made again and again...just delicious!

Tips

• This is a dish that can be enjoyed at any time…for breakfast, brunch, lunch or add some sausages (vegetarian or non-vegetarian), if you’re hungry, and fancy it for dinner!
• We doubled the chilli flakes for a bit of extra heat!
• The first time we made this, we toasted shop bought bread, however, it would also be delicious with some homemade bread toasted...the link to our bread recipes is below. 
• The egg is optional, however, we love eggs and really enjoyed the fried egg with ours.  If you want to be a bit healthier, poached eggs will work well too.
• The beans can be made ahead and reheated while you fry (or poach) your eggs (if you’re having eggs with it) and toast your bread.

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Ingredients

• 1 tbsp olive oil
• 1 garlic clove, finely chopped
• 0.25 tsp chilli flakes (see Tips)
• pinch of paprika
• 400g tin plum tomatoes, or chopped tomatoes
• 2 tsp Worcestershire sauce
• 1 tsp light brown soft sugar
• 2 tsp cider vinegar
• 400g tin cannellini beans, drained and rinsed
• salt and freshly ground black pepper
• 2 slices of bread (see Tips)
• 2 free range eggs, fried (optional / see Tips)

Instructions

1. Heat the olive oil in a medium saucepan over a low to medium heat.
2. Once warm, add the garlic and fry until starting to turn golden.
3. Then add the spices and cook for a further 30 seconds.
4. Tip in the tomatoes, Worcestershire sauce, sugar, vinegar and cannellini beans.
5. Season to taste, bring to the boil, then simmer, uncovered on a medium or medium high heat for 15 minutes, or until slightly thickened.
6. Toast your bread.
7. Serve your toast piled high with the beans, topped with a fried egg per person (optional / see Tips).

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