Breakfast beans on toast

Photography: Vanessa Lewis

The first in a series of breakfasts from around the world featured in Little Tables by Vanessa Lewis, published by Beatnik.

 

Breakfast beans on toast

SERVES 4 | Vegetarian

 

Ingredients:

1 tablespoon olive  oil

1 onion, finely chopped

2 cloves garlic, crushed

1 teaspoon dried oregano

3 ripe tomatoes, skinned and finely chopped

2 tablespoons tomato paste

2 tablespoons wholegrain mustard

410g baked beans [tin]

410g butter beans [tin]

3 tablespoons Italian parsley

 

Method:

In a saucepan heat the olive oil and cook the garlic and onion until soft, but not browned

Add tomatoes, tomato paste, oregano, mustard and simmer for 5-10 minutes

Add beans, stirring until hot

Stir in parsley, season and serve.

 

To serve:

Rye bread toast


Little Tables is a collaboration initiated by successful South-African born photographer Vanessa Lewis, and features portraits put together by international fashion, food and hair stylists, and fun tidbits of information about each country.

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