Spicy Tuscan Beans with Ciabatta Toast

Don’t think of normal beans on toast, this is way beyond opening just a tin and pouring the beans hot, over toast and butter! This is a more elevated recipe, extremely tasty, with an Italian kick. As vegans need protein (as a substitute for meat protein), the beans are here to fill the gap. There is also a very healthy amount of fibre, considering the amount of beans.

Serves: 2         

Prep time: 5 mins

Cook time: 0-15 mins

Ingredients:

• 1tbsp olive oil
• 1tsp dried chilli flakes
• ¼ onion, chopped
• 1 garlic clove, finely chopped
• Several ‘glugs’ of Worcestershire sauce (vegan equivalent), to taste
• 100g spinach
• 1 x 400g mixed beans from a tin, rinsed and drained
• 2tsp sundried tomato paste
• 2 large slices of ciabatta bread (or 4 smaller ones)
• 1tsp chopped parsley, to garnish, optional
• Salt and freshly ground black pepper

Method:

1. Drop half a tbsp of olive oil into a pan and sweat the onions until soft. Add the chopped garlic and stir for approx. 1 minute to soften.
2. Add the beans, Worcester sauce, sundried tomato paste and chilli flakes and continue to stir.
3. When the mix begins to bubble, stir in the spinach, gently. Turn down and keep to a simmer.
4. Grill the toast and rub some more garlic onto the toast when ready.
5. Season the beans and tip them over the bread slices and sprinkle with chopped parsley. Do double the recipe if you want more!