Mar 1

Mar 1 Mediterranean Beans on Toast

Not So Guilty Pleasures, Small Plates and Sides, Suppers, Vegetarian & Plant Based, Comfort Food, Breakfast

This vegan beans on toast dish is as good on a Friday night with a cup of tea after a busy week as it is for a lazy Sunday morning brunch with a cup of coffee. And, at this time year when I see glimpses of warmth and spring but still feel the chill of the winter, it makes me dream of the warm summer days and the feeling of the sun on my face.

Ready in 15 minutes, it’s easy to make and much healthier than the processed tins of beans many of us are used to.

Cannellini beans are packed full of protein as well as B vitamins, iron, potassium, zinc and other essential vitamins and tinned tomatoes are loaded with vitamin C and poweful antioxidents. This is one comfort food you won’t need to feel guilty about indulging in!

Satisfying on it’s own, this dish is also delicious topped with a couple of pieces of a slice of griddled halloumi, some crispy bacon or a soft boiled egg.

Method

Serves 2

Prep time: 0 Cook time: 15 mins

Chop the onion and garlic. Heat the olive oil in a heavy based frying pan, add the onion and garlic and gently soften for 3 minutes.

Chop the rosemary and thyme. When the onions have softened, add the paprika, rosemary and almost all of the thyme to the pan. Stir in and let them warm up for 30 seconds or so. Add the red wine vinegar and cook until it has completely evaporated. You may need to raise the heat a little at this point so it starts to bubble.

Drain the cannellini beans, rinse with water. Pour the tomatoes into the pan and break up a bit with a spoon, add the cannellini beans. Stir and season to taste with salt and pepper.

Simmer gently for 5 mins.

When the beans and tomatoes are ready, use the back of a wooden spoon to crush a few of the beans, leaving most of them whole.

Half the panini lengthways and toast.

Place the panini on plates and drizzle with a little olive oil. Pile the beans on top, sprinkle with the last of the thyme and a little more sea salt and black pepper to taste. Serve.

Ingredients

1 tbsp olive oil

1/2 small red onion

2 cloves of garlic finely chopped

1 tsp smoked paprika

Splash of red wine vinegar

2 tbsp fresh thyme chopped

1 tbsp of fresh rosemary chopped

1 x 400g tin cannellini beans

1 x 400g tin plum tomatoes

Fine sea salt and freshly group black pepper

To Serve