42
Homemade Beans On Toast
Prep Time:
10 Minutes
Cook Time:
15 Minutes
Serves:
4 Servings
Allergens: Celery, soya, sulphites and gluten
About the Recipe
Lower in sugar and salt this recipe maximises the fibre, protein and carbohydrates to provide a satisfying dish that will keep you feeling fuller for longer.
- Sunni Patel, PhD
Ingredients
2 cans cannellini beans (drained and rinsed)
1 tbsp olive oil
1 tbsp dried oregano
1 tsp fennel powder
½ tsp celery salt
½ tsp tamari/soy sauce
1 red bell pepper (finely chopped)
240g chopped tomatoes
1 teaspoon paprika
1 teaspoon coconut sugar (optional)
Preparation
In a pot, sauté the oregano, fennel powder and celery salt with the olive oil for a few minutes before adding the bell pepper
Once the peppers are softened add the tomatoes, paprika and beans and leave on a medium heat to simmer with the lid on
Cook for 15 minutes before serving on some wholegrain or sourdough toast