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.
