Spiced Cannellini Beans on Toast
Cosy, comforting and warming for lunch, and great for a more filling breakfast or brunch dish.
Ingredients
- 1 tbsp olive oil
- 1 clove garlic finely chopped
- 0.25 tsp chilli flakes see Notes
- 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 Notes
- 2 free range eggs fried (optional / see Notes)
Instructions
- Heat the olive oil in a medium saucepan over a low to medium heat.
- Once warm, add the garlic and fry until starting to turn golden.
- Then add the spices and cook for a further 30 seconds.
- Tip in the tomatoes, Worcestershire sauce, sugar, vinegar and cannellini beans.
- Season to taste, bring to the boil, then simmer, uncovered on a medium or medium high heat for 15 minutes, or until slightly thickened.
- Toast your bread.
- Serve your toast piled high with the beans, topped with a fried egg per person (optional / see Notes).
Notes
- 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 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.