Smoky black beans on toast
These black beans are a great brunch meal, cooked in a thick and smoky tomato sauce and served on crispy pan-fried bread. This dish is rich in protein and also perfect if you are camping or cooking outdoors, as it is easy to prepare and will keep you full for a long time.
- Preparation Time: 5 minutes
- Cooking Time: 15 minutes
- Total Time: 20 minutes
Ingredients
For the beans
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1 tbspolive oil
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½red onion chopped
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400 gcooked black beans
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200 mldiced tomatoes canned or fresh
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1 tbsptomato paste
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1 tspmustard
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2 tbspmaple syrup
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½ tspsmoked paprila
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60 mlwater
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salt and pepper to taste
For the pan-fried bread
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4 slicesbread
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2 tbspolive oil
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fresh pepper to taste
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1 tbspfresh coriander chopped
To serve
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smoked paprika to taste
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½avocado sliced or mashed
Instructions
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For the beans:
Heat up the oil in a small pot and gently saute the onions for 2 minutes. Then add the beans and all other ingredients, mix well, and cook over a medium-low heat for about 10 minutes. Add more water if needed and season with salt and pepper.
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For the pan-fried bread:
Brush 2 tablespoons of olive oil onto 4 slices of bread. Put the bread in a frying pan on medium-high heat and fry them for 2 minutes on each side, until golden and crispy. Sprinkle with some freshly ground black pepper and finely chopped coriander.
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To serve:
Plate the slices of bread and top them with the saucy beans. Sprinkle with some smoked paprika – and some extra maple syrup if you like. Finish with sliced or mashed avocados.
Notes
You can use home-cooked or canned beans for this recipe. It will also work well with kidney or other red beans. For traditional British beans on toast, use white beans.