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

  1. In a pot, sauté the oregano, fennel powder and celery salt with the olive oil for a few minutes before adding the bell pepper

  2. Once the peppers are softened add the tomatoes, paprika and beans and leave on a medium heat to simmer with the lid on

  3. Cook for 15 minutes before serving on some wholegrain or sourdough toast