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Breakfast & brunch

Smoky Beans on Toasted Sourdough Recipe

This recipe is rated 4.7 out of 5.

Healthy choice

Protein-packed

Refined sugar free

Nut-free option

Budget friendly

Easy peasy

One-pot recipe

Comfort food

Breakfast & brunch
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Two plates of beans on toast with herbs, toasted sourdough, smoky beans, two coffees, and salt on a rustic wooden table.
A plate of toasted bread topped with stewed white beans in tomato sauce, garnished with parsley, sits next to a bread slice and a bowl with a spoon.

Let’s face it, a can of “baked beans” that you popped in the microwave for a minute doesn’t quite feel home-cooked. This one is still minimal effort, but significantly more rewarding.

You will need

Serves 4

  • 1 tablespoon extra virgin olive oil
  • 1 onion, finely sliced
  • 1 red capsicum, finely diced
  • 2 cloves garlic, crushed
  • 800 g (2 tins) cannellini beans, rinsed and drained
  • 400 g tin crushed tomatoes
  • 1 tablespoon smoked paprika
  • 2 teaspoons cumin
  • 1 1/2 tablespoons maple syrup
  • 3 teaspoons soy sauce
  • 2 teaspoons apple cider vinegar
  • 4 thick slices sourdough toast, to serve
  • 1/4 cup flat leaf parsley, chopped, to garnish

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Directions

15 mins to prep

15 mins to cook

  1. Step 1

    Heat oil in a large saucepan over medium heat.

  2. Step 2

    Add onion, capsicum and garlic and sauté for 3-4 minutes or until soft.

  3. Step 3

    Add beans and cook for a further 4-5 minutes.

  4. Step 4

    Add all other ingredients and cook for 3-4 minutes or until capsicum is soft.

  5. Step 5

    Serve over toasted sourdough and top with parsley.

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