Smoky Beans On Toast Recipes
SMOKY CHICKPEAS ON TOAST
Spend a grand total of 12 minutes on this healthy, low-cal supper for two. Our fuss-free smoky chickpeas on toast deliver two of your 5-a-day
Provided by Cassie Best
Categories Dinner, Supper
Time 12m
Number Of Ingredients 9
Steps:
- Heat ½ tsp of the oil in a pan. Tip in the onion and cook until soft, about 5-8 mins, then add the chipotle paste, passata, chickpeas, honey and vinegar. Season and bubble for 5 mins.
- Toast the bread. Heat the remaining oil in a frying pan and fry the eggs. Drizzle the toast with a little oil, then top with the chickpeas and fried eggs.
Nutrition Facts : Calories 423 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 22 grams protein, Sodium 0.7 milligram of sodium
SMOKY BEANS ON TOAST
Forget shop-bought cans of baked beans. This homemade version is tastier and healthier, with an impressive four of your 5-a-day
Provided by Emily Kydd
Categories Breakfast, Brunch, Lunch, Snack, Supper
Time 35m
Yield Serves 1 generously
Number Of Ingredients 11
Steps:
- Heat the oil in a small pan, add the onion and pepper, and fry gently until soft, about 10-15 mins. Crush half the garlic and add this to the pan, along with the tomatoes, paprika, vinegar, beans, sugar and some seasoning. Bring to a simmer and cook for 10-15 mins or until slightly reduced and thickened.
- Toast the bread, rub with the remaining garlic and drizzle with a little oil. Spoon the beans over the toast, drizzle with a little more oil and scatter over the parsley.
Nutrition Facts : Calories 380 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 17 grams sugar, Fiber 15 grams fiber, Protein 13 grams protein, Sodium 0.26 milligram of sodium
SMOKY BEANS AND GREENS ON TOAST
Beans and greens are great on almost every carb: in tortillas as tacos, over rice, on flatbread. They're also good without any carb at all, served in a bowl as a side. But whenever skillet-fried toast is an option, I take it. This is dinner food for me, but it also makes a good brunch with a fried egg on each plate.
Provided by David Tamarkin
Categories Epi Recipe Club #cook90 Dinner Bean Bacon Paprika Kale Leafy Green Garlic
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large, heavy (preferably cast-iron) skillet over medium. Brush the bread on both sides with the olive oil. Lay the bread in the skillet and cook, pressing occasionally with a spatula, until crisp and golden brown, about 90 seconds per side. (If your slices are large, you may have to do this in two batches.) Set the bread aside.
- Heat a Dutch oven or other heavy pot over medium-high heat. Add the bacon and cook, stirring frequently, until it has browned a little and rendered at least a tablespoon of fat, about 4 minutes. Add the onion and cook, stirring, until it has softened and turned golden, about 4 minutes. Add the garlic, paprika, thyme (if using), red pepper flakes, and, if you're using canned beans, 1 teaspoon kosher salt and cook, stirring, for a minute or two.
- Add the slightly wet kale in batches, using tongs to stir the leaves into the onion mixture; wait for one handful of kale to wilt and shrink before adding the next. When the last of the greens has been added, add the beans and broth. Raise the heat and let the beans and greens simmer for a minute or two, just to warm the beans and bring the flavors together. Taste and add more kosher salt if necessary.
- Serve the greens and beans over the toast in wide, shallow bowls, dusted with a little more smoked paprika.
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- Heat the olive oil in a skillet over medium-high heat. When hot add in the onions and garlic and sauté until the onion turns translucent and begins to brown, about 5 minutes.
- Now add all of the remaining ingredients (except for the bread) and stir to combine. Bring to a simmer and cook for about 5 minutes until everything is heated through. To serve, spoon the hot beans over toast.
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- Heat 1 Tbsp of olive oil in a pan over medium heat. Cook the chopped onion for about 3 minutes, until soft.
- Add smoked paprika, beans, thyme, chili, and salt, stir well and cook for a further 8-10 minutes stirring occasionally. When they're done, smash half of the beans and add the rest of the oil.
- In the meanwhile, toast your slices of bread in the oven or in a pan with a little of olive oil. Cook for a few minutes until golden (I love this method, it adds more flavor).
- Right before serving, rub the toasted bread with fresh garlic, top with a spoon of smoky beans a pinch of chili (optional).Enjoy it!
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From sainsburysmagazine.co.uk
- Heat the olive oil in a casserole dish over a medium heat. Add the onion, celery and carrot and cook, stirring, until the onion is translucent. Now add the paprika and garlic and stir for 1 minute, before throwing in the thyme, both types of beans, the tomatoes and 100ml water. Give it all a quick stir, put the lid on and pop it into the oven for 20 minutes (longer cooking will give you drier beans, so this is a matter of taste).
- Now heat up a griddle pan over a really high heat. Brush both sides of the bread with a tiny bit of olive oil and rub the halved garlic clove swiftly across both sides. Grill each side of the toast on the griddle pan until fragrant and stripy.
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- Heat a wide pan over medium-high heat and add the onion, garlic and a splash of stock (or water or oil). Simmer until the onion is tender then add the tomato paste and reduce the heat to medium. Cook, while stirring, for a minute or two until the tomato paste darkens in colour a bit.
- Add the red wine and vinegar and simmer for a minute to cook off the alcohol (sorry). Add the vegetable stock and beans. Simmer for about 5 minutes or until the sauce is as thick as you like it and the beans are heated through.
- Remove from the heat and add the liquid smoke and soy sauce. Depending on how salty your stock is you may want to add a pinch of salt or a bit more soy sauce. You can also add some sweetener if you’d like.
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