Vegan Beans with Tomato and Kale Collection 15/11/2019, Recipes
Forget shop bought baked beans. Try a tasty vegan version of this classic breakfast - beans on toast. Hearty sourdough bread, smoky beans and tangy tomatoes. Classic comfort food.
Time: approx. 10-14 minutes Time active, 10 min total. Serves 2-3. Average £/serving: £3.75. Freezes well. Bread and beans freeze separately.
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What you get:
A tin of butter beans
A tin of organic chopped tomatoes
Tomato purée paste
From your larder:
1 tin butter beans, drained and rinsed
1 tin tomatoes
100g flat kale, washed and chopped
1tbs (20g) tomato paste
1 onion, diced
2 garlic cloves, finely chopped
1tsp sweet paprika
1tsp olive oil
½ cup of water
100g sourdough bread toasted to serve
Salt and pepper to taste
Heat oil in a medium non-stick saucepan over medium heat and cook the onion for 3-5 minutes or until soft.
Add the garlic and tomato paste and cook for another minute.
Add the tin of tomatoes, water, tomato paste, paprika and beans. Simmer for about 10-12 minutes until the tomatoes have broken down and sauce has reduced and thickened.
Stir the kale through and season to taste.
Divide the toast between two plates and serve the beans on top.
NB: This collection will provide you with substantial leftover ingredients for further recipes.