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Breakfast beans on toast

The first of a series of breakfasts from around the world presented in tables by Vanessa Lewis published by Beatnik .

beans breakfast with toast

For 4 | Vegetarian


1 tablespoon olive oil

1 onion, finely chopped

2 cloves garlic, crushed

1 teaspoon dried oregano

3 ripe, peeled and finely chopped tomatoes

2 tablespoons tomato paste

2 tablespoons whole grain mustard

beans 410g [tin]

butter beans 410g [tin]

3 tablespoons Italian parsley


In a saucepan heat olive oil and cook garlic and onion until soft but not brown

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

Add the beans, stirring until hot

Add the parsley, season and serve.

To serve:

Rye bread toast

tables is a collaboration initiated by the success of the South-African born photographer Vanessa Lewis and has portraits assembled by fashion stylists, food and capillaries international, and fun pieces of information about each country.

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