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Summer beans on toast

Summer beans on toast

Looking for an easy breakfast or lunch that doesn’t ask much of you? This summer beans on toast by recipe writer Sophie Pryn has you covered, ready in just 15 minutes from start to finish. Think pan con tomate meets baked beans - simple, satisfying and quietly brilliant. No faff, just a toaster for a speedy, feel‑good vegan meal. For more throw-together-meals, check out our quick & easy lunch recipes and no-cook recipes. Follow Sophie Pryn on Instagram. 

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VeganLow in saturated fatSource of fibre2 of your 5 a day
  • Serves4
  • CourseLunch
  • Prepare15 mins
  • Cook-
  • Total time15 mins

Ingredients

  • 450g Classic Vine Tomatoes
  • 1 tsp sea salt flakes
  • 1 tbsp extra virgin olive oil, plus extra for drizzling
  • 1 tbsp Belazu Smoked Chilli Harissa Paste
  • 1½ tbsp Ottolenghi Sticky Date & Tamarind Sauce
  • 1 small shallot, very finely chopped
  • 400g can butter beans, drained and rinsed
  • 2 half ciabattas
  • ½ x 25g pack flat leaf parsley, roughly chopped

Method

  1. Use a box grater to coarsely grate the tomatoes into a bowl, discarding any big pieces of skin that won’t grate. Season with the salt and a generous grind of black pepper. Stir through the oil, harissa, date & tamarind sauce, shallot and beans, then leave to stand for 10 minutes to allow the fl avours to develop.

  2. Meanwhile, halve the ciabattas lengthways and toast to your liking, then drizzle the cut sides with a little olive oil. Stir most of the parsley through the tomatoes and spoon onto the bread. Scatter with the remaining parsley to serve.

Cook’s tip

3 tricks for tomato gluts

  1. Grate tomatoes and mix with olive oil, garlic and basil leaves; season and toss through pasta for a fresh, no-cook sauce.
  2. Roast halved tomatoes on a parchment-lined tray; first season, coat in oil and scatter with thyme leaves, then cook in a low oven for 2-3 hours until semi-dried.
  3. Macerate ripe tomatoes: mix with olive oil, salt and a pinch of sugar, then let sit for 30 minutes.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,536kJ/ 366kcals

Fat

13g

Saturated Fat

1.8g

Carbohydrates

47g

Sugars

8.6g

Fibre

8.5g

Protein

11g

Salt

2.1g

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