On Sunday, I made beans on
toast for lunch. Boris was home so I had
an extra critic on hand. I’ve made these
beans before and really like them (they’re definitely going to become a regular
lunch item for myself). Boris added a
few bacon bits and slivers of aged cheddar and enjoyed his beans with some
bread. Ben ate one bean (with
breadsticks) and turned up his nose.
Kate liked hers alongside a Baby Mum-Mum. All in all, a winner...
Beans
on Toast
2 Tbsp. olive oil
1/2 cup finely chopped sweet onion
2 cloves garlic
1/2 cup tomato paste
1 Tbsp. agave nectar
2 Tbsp. molasses
1 Tbsp. Dijon mustard
1/2 cup water
2 x 540 ml cans white kidney beans, rinsed and drained
1 multigrain baguette
In a medium skillet heat
olive oil over medium heat. Sautee
chopped onion and pressed garlic until soft, about 4 minutes.
Add tomato paste, agave
nectar, molasses, Dijon mustard, water and kidney beans. Heat through.
Turn off heat and let sit.
Meanwhile, cut baguette on
the diagonal in 1/4 inch slices and toast until crispy. Spoon bean mixture over each piece of toast
and serve.
Recipe
adapted from The Eat-Clean Diet for Family and Kids
