Beans on Toast by @deliciouslyella

45 min

4 servings

🧅

300 g

Red onion

🌶️

10 g

Bird's eye chilli

🍋

60 ml

Lemon

🍁

10 ml

Maple syrup

🫒

30 ml

Olive oil

🧄

9 g

Garlic

🍛

4 g

Garam masala

🍅

10 g

Tomato puree

🍅

800 g

Canned cherry tomatoes

🫘

500 g

Cannellini beans

🥥

15 g

Coconut yoghurt

🧂

0.3 g

Sea salt

⚫

0.3 g

Black pepper

🥖

400 g

Sourdough bread

🥑

300 g

Avocado

🌿

15 g

Coriander

  1. Chop
    • red onion
    • bird's eye chilli
    • maple syrup

    Finely chop 1/2 red onion and the bird's eye chillies. Combine them with maple syrup and a pinch of sea salt; set aside to lightly pickle.

  2. Heat
    • olive oil
    • garlic

    Heat the olive oil in a sauté pan over medium-low heat. Add the grated garlic and cook for 1-2 minutes until fragrant.

  3. Add
    • red onion

    Add the remaining chopped red onion to the pan. Cook for 10 minutes, stirring often, until softened.

  4. Stir
    • garam masala
    • tomato purée
    • Red onion

    Stir garam masala and tomato purée into the softened onion. Cook for 1 minute to coat the onion and release the spices' aroma.

  5. Add
    • canned cherry tomatoes
    • cannellini beans

    Add canned cherry tomatoes, cannellini beans, and the bean jar liquid. Simmer for 15-20 minutes until the sauce is thick and glossy.

  6. Stir
    • coconut yoghurt
    • sea salt
    • Lemon

    Remove the pan from the heat and stir in coconut yoghurt. Season the beans with sea salt, black pepper, and lemon juice.

  7. Toast
    • sourdough bread
    • olive oil

    Toast the sourdough bread until crunchy. Drizzle the toasted slices with a little olive oil.

  8. Spoon
    • red onion
    • bird's eye chilli
    • avocado

    Spoon the beans onto the toast and top with pickled onion. Add sliced avocado and chopped coriander before serving.

Beans on Toast by @deliciouslyella

45 min

4 servings

🧅

300 g

Red onion

🌶️

10 g

Bird's eye chilli

🍋

60 ml

Lemon

🍁

10 ml

Maple syrup

🫒

30 ml

Olive oil

🧄

9 g

Garlic

🍛

4 g

Garam masala

🍅

10 g

Tomato puree

🍅

800 g

Canned cherry tomatoes

🫘

500 g

Cannellini beans

🥥

15 g

Coconut yoghurt

🧂

0.3 g

Sea salt

⚫

0.3 g

Black pepper

🥖

400 g

Sourdough bread

🥑

300 g

Avocado

🌿

15 g

Coriander

Preparation Steps

  1. Step 1/8

    Finely chop 1/2 red onion and the bird's eye chillies. Combine them with maple syrup and a pinch of sea salt; set aside to lightly pickle.

    🧅red onion
    🌶️bird's eye chilli
    🍁maple syrup
    🧂sea salt
    🥣small bowl
    🔪chef's knife
    🪵cutting board
    🥄measuring spoons

  2. Step 2/8

    Heat the olive oil in a sauté pan over medium-low heat. Add the grated garlic and cook for 1-2 minutes until fragrant.

    🫒olive oil
    🧄garlic
    🧀box grater
    🥄wooden spoon
    🥄measuring spoons

  3. Step 3/8

    Add the remaining chopped red onion to the pan. Cook for 10 minutes, stirring often, until softened.

    🧅red onion
    🥄wooden spoon

  4. Step 4/8

    Stir garam masala and tomato purée into the softened onion. Cook for 1 minute to coat the onion and release the spices' aroma.

    🍛garam masala
    🍅tomato purée
    🥄wooden spoon
    🥄measuring spoons

  5. Step 5/8

    Add canned cherry tomatoes, cannellini beans, and the bean jar liquid. Simmer for 15-20 minutes until the sauce is thick and glossy.

    🍅canned cherry tomatoes
    🫘cannellini beans
    🥫can opener
    🥄wooden spoon

  6. Step 6/8

    Remove the pan from the heat and stir in coconut yoghurt. Season the beans with sea salt, black pepper, and lemon juice.

    🥥coconut yoghurt
    🧂sea salt
    ⚫black pepper
    🍋lemon juice
    🥄wooden spoon
    🥄measuring spoons
    🍋citrus juicer

  7. Step 7/8

    Toast the sourdough bread until crunchy. Drizzle the toasted slices with a little olive oil.

    🥖sourdough bread
    🫒olive oil

  8. Step 8/8

    Spoon the beans onto the toast and top with pickled onion. Add sliced avocado and chopped coriander before serving.

    🧅red onion
    🌶️bird's eye chilli
    🥑avocado
    🌿coriander
    🔪chef's knife
    🪵cutting board
    🥄wooden spoon

Composition

Ingredients

Types

Vegetables, Sweeteners, Oils, Spices, Condiments, Legumes, Plant-based dairy, Seasonings, Bread, Fruit, Herbs

Ingredients

Red onion, Bird's eye chilli, Lemon, Maple syrup, Olive oil, Garlic, Garam masala, Tomato puree, Canned cherry tomatoes, Cannellini beans, Coconut yoghurt, Sea salt, Black pepper, Sourdough bread, Avocado, Coriander

Notes

Red onion (finely chopped, divided between the pickle and the stew), Bird's eye chilli (finely chopped), Lemon (juiced), Garlic (grated or crushed), Cannellini beans (1 jar, including the stock from the jar), Coconut yoghurt (optional), Sourdough bread (medium slices, to serve), Avocado (thinly sliced, to serve), Coriander (finely chopped, to serve)

Allergens

Gluten

Dietetics

Dietary regimen

Vegetarian, High-fibre, Plant-based

Calories

510 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 68g, Fat: 22g, Fibre: 17g, Sugars: 12g, Sodium: 620mg

Nutritional Information

Minerals

Potassium: 960mg, Iron: 6.1mg, Calcium: 110mg, Magnesium: 105mg

Vitamins

Vitamin C: 32mg, Vitamin E: 4.2mg, Vitamin K: 26µg, Folate: 185µg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

small bowl, chef's knife, cutting board, citrus juicer, box grater, wooden spoon, measuring spoons, can opener

Appliances

Stove, Toaster

Type

Type

Type Of Dish

Main Course, Breakfast

Occasions

Breakfast, Cosy breakfast, Weekend brunch

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Crunchy, Creamy, Soft, Thick, Glossy

Flavors

Savoury, Spiced, Tangy, Sweet, Earthy, Fresh

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Cool completely before refrigerating,Store bean mixture in an airtight container,Store toast and avocado separately), freezer : 3 months (Freeze bean mixture only,Do not freeze avocado, coriander, or toasted bread,Use an airtight freezer-safe container)