SPICY PEANUT BUTTER BEANS ON TOAST
These homemade beans on toast are healthier and more delicious than the canned sort. They’re so easy to make and if you’re serving them for breakfastyou can top them with a poached egg for a non-vegan option.
SERVES 4
PREP 5 MINUTES
COOK 20 MINUTES
1 tbsp olive oil or peanut (groundnut) oil
1 large red onion, chopped
3 garlic cloves, crushed
2 tsp curry powder
400g (14oz/scant 2 cups) canned chopped tomatoes
400g (14oz/2 cups) canned cannellini or kidney beans, rinsed and drained
4 tbsp smooth peanut butter
4 medium slices wholegrain or multi-seed bread
chopped coriander (cilantro) or parsley, to garnish
sea salt and freshly ground black pepper
Heat the oil in a pan set over a low to medium heat and cook the onion and garlic for 6–8 minutes, stirring occasionally, until tender and golden.
Stir in the curry powder and cook for 1 minute. Add the tomatoes and beans and cook gently for about 10 minutes until the mixture reduces and thickens. Stir in the peanut butter and season with salt and pepper to taste. Warm through gently.
Toast the bread and top with the bean mixture. Sprinkle with coriander or parsley and eat immediately.
Tip: The amount of curry powder you use will depend on how mild or hot it is and your personal preference. You can substitute for curry paste or just add some diced fresh chilli or a pinch of dried chilli flakes or chilli powder instead.