Spicy Beans on Toast
Total Time
25 minutes
Prep Time
0 seconds
Cook Time
25 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 1 teaspoon olive oil
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ¼ teaspoon dried red chilli flakes
- pinch of fine sea salt
- 1 x 14 oz tin chopped tomatoes
- 240g canned cannellini beans
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Preparation
Step 1
Heat the oil in a heavy bottomed saucepan over medium high heat. Once hot and shimmering add the garlic, cumin, oregano and chili and allow to sizzle until fragrant, about 30 seconds to 1 minute. Add the tinned tomatoes, bring to a simmer and then reduce heat to medium low. Allow to bubble gently until darkened and reduced, about 12-15 minutes. Add the drained beans and heat until piping hot.
Step 2
While the beans are simmering, make the pickled onions by placing the sliced red onion into a small bowl. Squeeze over the lime juice, sprinkle with salt and toss to combine. Allow to marinate while the sauce simmers.
Step 3
Just before the beans are done, place the bread in the toaster.
Step 4
Top with half a portion of beans, half the pickled red onions, and half the avocado. Sprinkle with fresh coriander leaves and squeeze over some fresh lime juice before serving.
Step 5
Store the other half of the beans in an airtight container for up to five days. Keep the remaining ½ of the avocado and the rest of the pickled red onions for ay 5 lunch.
Step 6
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