Beans on Toast: a Filling Weeknight Meal

Ingredients: 500 g white beans * 2 tbsp vegetable oil * 1 large onion, chopped * 1 tbsp fresh thyme, chopped * 2 cloves garlic, crushed * 3 cups tomato purée * 3 bay leaves * 3 tbsp Worcestershire sauce * 3 tbsp apple cider vinegar * 1/2 tsp Tabasco sauce (optional) * sugar, to taste * salt and pepper, to taste * chopped parsley, to garnish * bread

My children love beans on toast not only for its taste. Whenever they are alone at home, they always this dish by themselves, of course, only if they can find a tin of beans in the pantry.

Soak the beans in cold water, preferably overnight. Wash and drain them the next day, then cover with cold water, and cook them for about one hour on a medium heat until they are tender, and just beginning to split. Drain and keep aside.

Heat the oil in a large pot and toss the chopped onion in it. Sauté for about 5-10 minutes on a medium heat and then add chopped thyme and crushed garlic. Stir well and cook for another minute or two, until the garlic is fragrant. Add tomato purée, Worcestershire sauce, cider vinegar, bay leaves, sugar and salt. Stir again and simmer for about 20 minutes, covered, then remove from the heat and leave to cool completely. the bay leaves. When cool, purée well in a blender until it a smooth sauce. Pour it back into the pan, taste and

Add the beans to the sauce mixture and cook on a low heat for about 30 minutes. Toast a slice of bread, then top with a generous portion of beans and garnish with chopped parsley. Beans on toast taste even better with a

on top.