Tomato and white bean toast
Editorial illustration; not a photograph of recipe testing.
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A flexible warm topping for two slices of toast. Allow approximately 15 minutes. This recipe is an editorial suggestion; it has not been kitchen-tested or nutritionally analysed.
Ingredients
- 2 slices of bread
- 1 tablespoon olive oil
- 1 small garlic clove, finely chopped
- 2 chopped tomatoes or 200 g canned chopped tomatoes
- 150 g drained ready-to-eat canned white beans
- A pinch of dried oregano and black pepper
Method
- Warm the oil in a small pan over medium-low heat. Add the garlic and stir briefly without letting it brown.
- Add the tomatoes and oregano. Simmer until the mixture is as thick as you like.
- Stir in the beans and continue heating until the topping is hot throughout.
- Toast the bread and spoon over the topping just before eating.
Adjust the texture
Mash a few beans into the tomatoes for a thicker topping. If it looks dry, add a spoonful of water. Bread contains ingredients that may not suit everyone, so check its label and choose a suitable option for your needs.