Bangin’ Beans on Toast

INGREDIENTS

• Good drizzle extra virgin olive oil
• 2 cloves garlic
• 1/2 tube tomato puree
• 1 tin chopped tomatoes
• Zest 1 lemon
• Juice 1/2 lemon
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 400g tin Cannellini Beans (drained)
• 400g tin Butter Beans (drained)

To serve:

• Sourdough Sliced and Toasted
• Dunnes Stores Pesto
• Finely chopped Parsley and Basil
• Sprinkle Pumpkin and Sunflower Seeds
• Rocket leaves
• Extra drizzle olive oil

METHOD

1. Heat the olive oil in a pot then add the garlic and stir for about 30 seconds until it starts to cook (but not brown), add the tomato puree, tinned tomatoes, lemon zest and juice and spices and stir well. Cook for about 5 minutes on a medium heat to reduce the sauce.
2. Add the drained beans and stir into the sauce. Cook for a few more minutes until it thickens.
3. Serve on toasted sourdough bread. Cut the crusts off for babies. Then add a drizzle of pesto, fresh herbs, a sprinkle of seeds and for adults a few rocket leaves. Drizzle over a little olive oil and enjoy!