Sandwich Toasts
Beans on Toast
Baked beans get a posh and spicy twist in this quick-to-prepare brunch. It is a quickly supper for everyone.
Ingredients
- 30 ml extra virgin olive oil
- 120 ml finely chopped sweet onion
- 2 cloves garlic, passed through a garlic press
- 120 ml tomato paste
- 15 ml amber agave hectar
- 15-30 ml unsulfured blackstrap molasses
- 15 ml Di jon mustard
- 120 ml water
- 540 g cans white kidney beans, rinsed and drained
- 1multigrain baguette cut on the diagonal into 1/4-inch I 0.5 em slices
- 480 ml fresh salad greens
- 30 ml chopped cilantro (optional)
Directions
- In medium skillet, heat olive oil over medium heat. Add chopped onion and garlic and saute until soft, about 4 minutes
- Add tomato paste, agave nectar, molasses, Dijon mustard, water and kidney beans. Heat through.Turn off heat and let sit.
- Meanwhile, toast baguette until crispy. Set aside.
- Prepare plates for two. Place a cup of salad greens on each plate. Arrange toast at the side.
- Spoon bean mixture over each piece of toast. Garnish with chopped cilantro. Serve.
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