This recipe is one of my favourite breakfasts to make when I have a bit more time in the morning, but they also work perfectly as a brunch, lunch or dinner. They are made with a rich and tangy tomato sauce and have a kick of spice from the harissa paste.
You can enjoy these baked beans on toast, in a jacket potato or as a side with your favourite meal. The recipe keeps well in the fridge for up to a week and reheats well, so you can make these beans ahead of time.
Three Reasons You Will Love This Recipe:
1. It is high in fibre and protein and takes less than 20 minutes to make.
2. It uses store cupboard essentials and costs less than £1 per portion.
3. It contains 3 portions of veggies!
Ingredients (serves 2)
1 onion, thinly sliced
2 cloves garlic, crushed
1 tin chopped tomato
1 tbsp harissa paste
1 tsp smoked paprika
1 tbsp tomato puree
Pinch of salt & black pepper
1 tin cannellini beans, drained and rinsed
Chopped fresh parsley
4 slices of crusty sourdough bread
Heat a pan and add one tablespoon olive oil. Add the chopped onions and garlic and allow to cook until soft. (you may want to add a dash of water)
Add in the smoked paprika, harissa paste and season well. Give everything a stir. Next add in the chopped tomatoes, tomato paste and cannellini beans. Mix well, and then reduce the heat and allow to cook through for 15 to 20 minutes. The mixture should thicken up.
Meanwhile pop the sourdough bread into a toaster. Top with homemade herby pesto or hummus, and then pile on the spicy beans. Top with fresh parsley and a sprinkle of chilli flakes.
I hope you enjoy this as much as I do :-)
DID YOU MAKE THIS RECIPE? Tag @rootedliving1 or #rootedrecipes