Homemade beans on toast



For the beans (serves 4)
1 tin chopped toms
1 tsp chipotle paste
1 tsp garlic puree (or 1 garlic clove, crushed)
pinch chilli
1/2 tsp chilli puree
1/2 tsp paprika
1 tsp olive oil
1 tsp tabasco sauce (optional)
1/2 tsp salt
1/4 tsp ground black pepper
1 tin canellini beans
1/2 tsp sugar
1 tbsp yogurt/or vegan yogurt

Avocado dressing
1/2 avocado
10g fresh coriander
1/4 tsp paprika
salt and pepper
2 tsp tahini or yogurt/vegan yogurt
2 tbsp olive oil
8-10 tbsp water
1 lemon juiced
1 tsp garlic puree

To serve
Sliced sourdough bread
sunflower oil spread

For the beans

  1. Heat oil in a medium pan. Add the garlic and sautée until lightly browned.

  2. Add the chopped tomatoes, tabasco sauce, chilli purée, chipotle paste, sugar and paprika.

  3. Bring to boil then add the cannelini beans then season with salt and pepper.

  4. Simmer for 15 minutes until thickened then add the yogurt

For the avocado dressing

  1. Add all the ingredients to a mini blender or food processor then blitz until smooth

  2. Add extra water if needed

To serve
Toast the bread and add your choice of spread (butter or vegan spread). Add the beans and drizzle with the avocado dressing.

Andri Neocleous