Spicy Baked Beans on Sourdough Toast

246 CALS, SERVES 2 A WHOLE-FOOD, home-made, low-sugar beans on toast. ½ tsp cumin seeds ½ tsp coriander seeds 2 tbsp olive oil 1 small red onion, peeled and finely diced 1 stick celery, finely diced ¼ tsp ground turmeric ¼ tsp paprika 227 g can chopped tomatoes ½ tbsp balsamic vinegar 1x400g can cannellini beans, drained and rinsed 2 slices sourdough bread 1 Heat the cumin and coriander seeds in a medium, non-stick saucepan for 1-2 minutes to release their aroma, then add the oil and sauté the onion and celery for 2-3 minutes, until starting to soften.

2 Stir in the remaining spices and cook for 30 seconds more before adding the tomatoes, 150ml water and the balsamic vinegar. Simmer gently for 15 minutes, stirring occasionally.

3 Stir in the beans, add 1-2 tbsp water to loosen if needed and season to taste. Cook for 2-3 minutes more, or until the beans are hot.

4 Meanwhile, toast the bread. Serve the beans spooned over the slices of sourdough.