Smoky Beans on Toast

While beans on toast is often thought of as breakfast food, it’s just as good for lunch or dinner, too. If you don’t have cannellini beans try butter, pinto or borlotti beans. Likewise, if you don’t have passata, use a third of a 400g tin of tomatoes and blend until smooth. You can use raw or brown sugar in place of maple syrup. Don’t have tomato paste? Don’t worry – it adds a richer flavour, but these beans are also lovely made without. This dish is glutenfree and vegan.

1 tablespoon olive oil

½ onion, finely diced

2 cloves garlic, finely chopped

1 teaspoon fresh thyme leaves, finely chopped ½ teaspoon smoked paprika

½ cup passata (tomato purée)

1½ cups cooked cannellini beans or 1 x 400g tin,

rinsed and drained well

1 tablespoon tomato paste

1-2 teaspoons pure maple syrup

TO SERVE

Hot buttered toast

Rocket or fresh herbs, roughly chopped

(optional)

Sliced avocado (optional)

Heat a medium saucepan over a mediumhigh heat.

Add the olive oil and onion and cook, stirring often, until the onion is tender. Add the garlic and thyme and cook for a further 30 seconds. Add the paprika and cook for a few seconds before adding the passata, beans, tomato paste, maple syrup and approximately ¼ cup of water. Season with a little salt and pepper.

Bring to the boil, reduce the heat then cook for 5-8 minutes, stirring occasionally, until the sauce is thick. Add a touch more water if it’s looking too dry at any stage.

Serve the beans over hot buttered toast, with rocket or fresh herbs and avocado. Serves 2