Sandwich Toasts

Beans on Toast

  • Serves 10

  • Prep Time 15 min

  • Cooking Time 10 min

  • Vegetarian
  • Current Ratings

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)

Beans on Toast

Directions

  1. In medium skillet, heat olive oil over medium heat. Add chopped onion and garlic and saute until soft, about 4 minutes
  2. Add tomato paste, agave nectar, molasses, Dijon mustard, water and kidney beans. Heat through.Turn off heat and let sit.
  3. Meanwhile,  toast baguette until crispy. Set aside.
  4. Prepare plates for two. Place a cup of salad greens on each plate. Arrange toast at the side.
  5. Spoon bean mixture over each piece of toast. Garnish with chopped cilantro. Serve.

This recipe was entered by Webmaster and posted 11 years ago. If you see any errors, please submit a correction for this recipe.

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