Special Diet

Spicy Barbecue Beans on Toast

cook 20 mins
  • 1 tablespoon olive oil
  • 1 red onion, diced
  • 2 garlic cloves, chopped
  • 1 tablespoon red wine vinegar
  • 1 tablespoon dark muscovado sugar
  • 400 g (13 oz) can cannellini beans, rinsed and drained
  • 1 tablespoon raisins
  • 2 tablespoons flaked almonds
  • 400 ml (14 fl oz) passata
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons chopped parsley
  • 4 thick slices of granary bread
  • salt and pepper
  • 2 tablespoons grated Manchego cheese, to serve
  • Heat the oil in a saucepan, add the onion and fry for 3–4 minutes until golden. Stir in the garlic and cook for 1 minute, then add the vinegar and sugar and cook for a further 3–4 minutes.
  • Stir in the beans, raisins, almonds, passata and Worcestershire sauce and season to taste. Simmer for 10–11 minutes until thickened. Stir in the chopped parsley.
  • Meanwhile, toast the bread under a preheated hot grill for 2–3 minutes on each side.
  • Spoon the beans over the toast and serve sprinkled with the cheese.
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