This is the perfect recipe for a quick lunch, very tasty goes amazing with our homemade bread recipe or a jacket potato.
image from BoshTV
INGREDIENTS
1⁄2 onion or 1/4 tsp asafoetida
2 garlic cloves or a drizzle garlic oil
1 tbsp olive oil
1 tbsp tomato purée
1⁄4 tsp smoked paprika
1⁄4 tsp chilli powder ( use how ever much you want to make it spicy )
1⁄4 tsp dried thyme
1 tbsp light brown sugar
1 tbsp light soy sauce
1 x 400g tin cannellini beans
2 large or 4 small slices good-quality fresh bread
100g passata or use
dairy-free butter, for spreading fresh parsley leaves, to garnish, optional
salt and black pepper
METHOD
1.Medium saucepan on a medium heat
2. Peel and finely chop the onion and garlic or use asafoetida and garlic oil
3.Add the olive oil to the pan
4. Add the onion and garlic and stir until the onion is translucent and soft, about 10 minutes
5. Add the tomato purée, smoked paprika, chilli powder, thyme, sugar and soy sauce and stir them into the onions
6. Cook for a further 2 minutes
7. Drain and rinse the cannellini beans, then add them to the pan
8. Stir them around so that they’re covered in the sauce
9. Cook for another 2–3 minutes
10. Put the bread in the toaster or under the grill
11. Pour the passata into the pan and let it simmer until the sauce has
thickened, about 5 minutes
12. Chop the parsley, if using
13. Taste the sauce and season it with pepper and a little salt
14. Take the toast out of the toaster or grill and spread it with dairy-free butter
15. Put the beans on top, sprinkle over the parsley, if using, and serve immediately