Baked Beans & Tomato Salsa
READY IN 15 MINUTES
2 Lebanese breads + 2 tablespoons vegetable or olive oil, plus 1 tablespoon extra + 1 red onion, finely chopped + 2/3 cup diced canned tomatoes + 1 tablespoon brown sugar + 1 tablespoon red wine vinegar + 1 tablespoon finely chopped chives, plus 1 tablespoon extra + 220g can baked beans in tomato sauce
Preheat oven to 200ºC/180ºC fan-forced. Brush bread with oil. Place on an oven tray. Bake for 5 minutes or until golden brown. Cool slightly. Break into pieces. Meanwhile, heat extra oil in a saucepan over high heat. Add onion; cook and stir for 2 minutes or until soft. Add the tomatoes, sugar and vinegar; cook and stir for 2 minutes or until thickened slightly. Add the chives and the baked beans; cook and stir for a further 2 minutes or until heated. Sprinkle with extra chives. Serve with bread.