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Vegan Beans with Tomato and Kale Collection 15/11/2019, Recipes

Serves 2-3

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

Sweet paprika

Tomato purée paste

Flat Kale


Sourdough bread


From your larder:

Olive oil






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




Step 1

Heat oil in a medium non-stick saucepan over medium heat and cook the onion for 3-5 minutes or until soft.

Step 2

Add the garlic and tomato paste and cook for another minute.

Step 3

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.

Step 4

Stir the kale through and season to taste.

Step 5

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.