Beans on Toast, it doesn’t get much simpler. A classic little supper laced with nostalgia, easy and perfect for a lazy Sunday evening. Wherever its aroma takes you back to this homemade version, spiced with Cumin, is a tasty twist on a classic.

Spiced Beans on Toast
For Four

Olive Oil – 1 tbsp
Onion (diced) - 1 large
Tomato Puree -  1 tbsp
Tin Tomatoes - 400g
Sugar  - 2 tsps
Balsamic Vinegar - 1 tbsp
Cumin (ground) - 1 tsp
Chilli Flakes  - 1 tsp
Chicken Stock - 150ml
Cannellini Beans - 400g tin x2
Flat Parsley - large handful
Crusty Loaf  - a thick slice toasted 

Method

Heat the oil in a saucepan over a medium heat. Add the onion and cook for 5-6 minutes until soft and starting to colour. Stir in tomato puree and cook for another minute. Add the tins of tomatoes, turn up heat and bring to the boil. Once boiling reduce the heat slightly, stir in the sugar, balsamic vinegar, cumin and chilli flakes. At this point add the beans, stock and parsley, season, partly cover and let it simmer for 15-20minutes. The beans should grow tender and the sauce thickened. Serve on a thickly sliced crusty toast, garnish with parsley add more chili flakes if you like more of a kick.

Recipe and Styling courtesy of Ajda Mehmet
Photography courtesy of Al Higgins