Smokey butter beans on toast

Makes: 4 serves / Takes: 25 minutes / Vegan

Smoky Butter Beans on Toast Photo: Jess Daniell

Ingredients

Roasted tomatoes

• 250g cherry tomatoes
• 2 Tbsp olive oil
• Salt & pepper

Beans

• 1 Tbsp olive oil
• ½ onion, diced
• 2 cloves garlic, crushed
• 400g can crushed tomatoes
• 390g can butter beans, drained
• 1 tsp smoked paprika
• ½ tsp chilli flakes
• 1 Tbsp balsamic vinegar
• 1 Tbsp brown sugar

To serve

• 4 slices ciabatta
• 1 garlic clove, halved
• 4 Tbsp olive oil
• Small handful Italian parsley leaves

Method

Preheat your oven to 200°C. Line a small oven tray with baking paper. Spread tomatoes out in a single layer and drizzle with olive oil. Season with plenty of salt and pepper. Roast for 8-10 minutes, until just starting to soften and blister. Allow to cool slightly.

Heat a large frying pan over medium-high heat, and add olive oil. Add onion and sauté for 2-3 minutes, until soft and translucent. Turn the heat down to low, add garlic and cook for another minute. Add tomatoes, beans, smoked paprika, chilli, vinegar and sugar. Bring to a simmer and cook for at least 5 minutes, until the sauce has thickened slightly. Season to taste with salt and pepper.

Reduce oven temperature to 180°C. Rub ciabatta slices with the cut side of the garlic clove, and drizzle with olive oil. Place on an oven tray and bake for 5-6 minutes, until crispy and golden. Remove from the oven.

To serve, divide the beans between the toasted ciabatta and top with 4-5 roasted tomatoes and fresh parsley leaves.