Serves: 4 | Prep: 5 mins | Cook: 1 hr
Give your beans an extra kick with this spicy beans on toast recipe, enhanced with a myriad of spices to ensure you experience our organic, additive-free produce at it's best.
2 tablespoons Biona Extra Virgin Olive Oil
1 large onion, finely chopped
1 celery stick, diced
1 garlic clove, minced
2 red chillies, halved, deseeded and sliced
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ tablespoon chipotle paste
1 tablespoon Biona Worcester Sauce
1 x 400g tin Biona Chopped Tomatoes
125ml vegetable stock
8 thyme sprigs
2 x 400g tins Biona Red Kidney Beans, drained and rinsed
2 tablespoons chopped coriander
4 slices sourdough bread
2 avocados, sliced
1 lime, juiced
Fresh chillies, chopped
Fresh coriander leaves
Heat the olive oil in a large saucepan and sauté the onion, celery and carrot until golden.
Add the garlic, chillies, cumin, smoked paprika, chipotle paste and worcester sauce and cook for another couple of minutes.
Add the tomatoes, stock and thyme, and season. Bring to the boil, then turn down the heat, cover and simmer for about 30 minutes, stirring every so often.
Add the drained kidney beans and season again, then bring back to a simmer. Cook for about 20 minutes, so the beans take on all the flavours already in the pan.
You should end up with a thick mixture. If the mixture is not thick, continue to cook. Check for seasoning and stir in the coriander.
To serve, toast the sourdough and spread with a little vegan butter. Spoon the hot beans on top and add the slices of avocado – squeezing over the lime juice at this point – more coriander, and sliced chillies. Serve immediately.