Baked Beans & Tomato Salsa


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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.

Serves 4

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