Mild, mashed beans gain a hot edge from curry spices in this savoury, fibre-packed topping for toast. Fresh tomato slices moisten the dish.
ingredients
serves 4
2 tablespoons olive oil
2 green sticks celery, trimmed and finely chopped
1 medium red onion, peeled and finely chopped
1 clove garlic, peeled and crushed
2 level teaspoons curry powder
1 level tablespoon chopped fresh savory or thyme
14 ounce cooked borlotti, cannellini or haricot beans, drained and mashed
4 slices crusty bread
Tomato slices and cilantro leaves to garnish
method
1. Heat the oil in a skillet and cook the celery and onion in it over a moderate heat for 6-8 minutes, stirring frequently, until softened but not browned.
2. Stir in the garlic, curry powder and savory or thyme, and cook for 1 minute. Mix in the beans and cook gently for 3 - 4 minutes, until heated all through.
3. Meanwhile, toast the bread on both sides. Spread the bean mixture on the toast and arrange the sliced tomatoes on top. Sprinkle with the cilantro and serve at once.
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