I’ve never quite grown out of beans on toast but, having left my student days behind me some time ago, I no longer plonk my beans on top of a couple of pieces of white sliced from the corner shop. These days it’s all about brown seeded toast and a sprinkling of grated mature cheddar.
I thought that was as posh as beans got until I saw these pictures (shot by Catherine from Borrowed Light). They’re something of an upgrade on my usual take on the student staple but easy enough even for a kitchen dunce like myself to attempt. Quick and healthy (zero sugar, low salt) they’re pretty much the perfect midweek meal. Beanz no longer just meanz Heinz.
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- 1 tin of cannellini beans
- 1 vegetable stock cube, dissolved in 100ml of hot water
- 1 small onion, sliced
- 2 cloves of garlic, chopped
- Small bunch of fresh thyme
- 10-15 baby plum tomatoes, halved
- 1 heaped tbsp tomato puree
- Olive oil for cooking
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- Thinly slice the onion and chop the garlic cloves.
- Heat one tablespoon of oil in a pan, add the onion and garlic and cook gently until soft, being careful not to burn the garlic.
- Stir in the tomato puree and continue to cook for another two minutes.
- Add the beans, halved tomatoes, thyme, stock cube and 100ml of water.
- Bring to the boil and allow to simmer for 20-25 mins until the water has reduced to a thick sauce.
- Season with salt and pepper.
- Serve on thickly buttered toast with a little fresh thyme to garnish. For non-veggies Catherine you could add bacon or sausages.