Smoky Beans on Sourdough Toast

This is my partners favourite lunch as he is a bean and smoked paprika addict. I used to swap the toast for rosemary and garlic roasted potatoes, throw together a salad and you've got a very substantial and easy to make dinner.

The longer you let the beans sit and reduce down the jammier they will become. I usually let them simmer for at least an hour, until the tomato passata has transformed into a delicious thick deep red paste.

The ingredients in this recipe are important in order to achieve the right rich umami flavour. So do not skip on the soy, miso paste or mustard as they are all essential ingredients.

1 HOUR. SERVES 2

INGREDIENTS

1 red onion, roughly diced

2 garlic cloves, minced

olive oil

1 1/2 tsp smoked paprika

1 tsp garlic powder

1 tsp chilli flakes

3 tbs soy sauce

2 tbs apple cider vinegar

1 tbs maple syrup/agave

1 tsp dijon mustard

1 tbs miso paste

1 can cannellini beans, drained

400ml tomato passata

S&P

parsley, chopped

lemon, juice

sourdough, toasted with butter

METHOD

1. Heat a large skillet on high heat, add a glug of olive oil and add in the red onion. Fry for 5 minutes until golden brown. If the onion starts to burn, add in some water to the pan to stop this.

2. Add in the garlic and fry for another 2 minutes. Then add in your dried spices: smoked paprika, garlic powder and chilli flakes. Stir for 2 minutes, coating all the onion and garlic in the spices.

3. Add the soy, apple cider vinegar, maple syrup, mustard & miso paste. This should all evaporate quite quickly. Again if the pan is too hot and things are burning and some water to loosen.

4. Add in the cannellini beans and passata and bring to the boil.

5. Turn down the heat once boiling and reduce for at least 45 minutes, or until the passata is lovely and thick and it tastes slightly sweet. Stir regularly. This will spatter and create quite a mess, but it is worth it!

6. Season with salt and pepper to taste. Take it off the heat before adding a handful of chopped parsley and a squeeze of lemon juice.

7. Toast your sourdough, spread vegan butter and spoon out the beans. Top with parsley and another squeeze of lemon if you like. Sprinkle with pumpkin seeds (optional)