Beans on Toast
elicious plant-based lunch ready in 15 minutes!
Beans on toast are such a staple on British tables, and when a friend asked me if I could post a recipe for homemade beans I was unsure as I had never attempted traditional British baked beans. I was then scrolling through my recipes in the app I’ve got and realised I did have something quite similar that my Italian mother-in-law gave me and it’s a simple dish I actually loved!
In Italian they are called “fagioli all’uccelletto” or “fagioli al sugo” which means beans with sauce and they are a much healthier alternative to your classic tinned beans with tomatoes. Plus they have their own flavour combination that works so well. Give them a try and tell me what you think!
Beans on Toast
- 2 tbsp olive oil
- 1 small red onion, finely chopped
- 1 garlic clove, minced
- 4-5 Sage leaves
- 1 can borlotti beans, drained and rinsed
- 1 cup Passata
- Toast and cheddar to serve (optional)
- Heat up the olive oil in a pan and cook the onion for about 5 minutes until translucent.
- Add the garlic and sage leaves and let them cook for another minute.Now add the the drained and rinsed beans and the passata. Season to taste.
- Let that simmer for around 10 minutes on a medium-low heat, until the sauce has reduced and has become quite thick, mixing from time to time.
- Serve on toast, and if you really want to go all out, a grating of cheddar (or vegan alternative) on top! The cheddar will just make it that little bit unhealthier and not very Italian, but it’s so good