Proper Posh Beans on Toast
I'm a bit of a weirdo in that the only thing I refuse to eat is tinned baked beans (except for chicory but who likes chicory?!). Anyway, it's something about the slimy texture and the chemically-flavoured sauce that really doesn't sit right with me and for that reason I will always make my own. Plus it's healthier, tastier and almost just as simple so really, why wouldn't you?
This recipe does include a ridiculously simple and quick recipe for the most gorgeous garlic and spring onion bread, with barely any kneading and no proving, but if you're really pushed for time then obviously a loaf from the baker (or the supermarket!) will suffice. I love to eat this for brunch at the weekend because even though it's good for you, it does still feel like a treat and it's great for sharing with friends and family.
Proper Posh Beans on Toast
Serves 4
For the bread:
425g spelt flour, plus extra for dusting
5 spring onions, finely chopped
4 garlic cloves, very finely chopped
1 tbsp baking powder
Leaves from 1 large handful of fresh thyme (about 2 tbsp)
1 tsp dried chilli flakes or chilli powder (optional)
1 tsp sea salt
For the beans:
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2 x 400g tins of chopped tomatoes
1 tsp Dijon or English mustard
2 tbsp tomato purée
Leaves from 1 handful of fresh thyme (about 1 tbsp)
2 x 400g tins of cannellini beans or chickpeas, drained
sea salt and freshly ground black pepper
Preheat the oven to 200C/400F/Gas Mark 6.
First, to make the bread, simply put all of the ingredients into a large bowl, add 225ml warm water and mix together well. If the dough is feeling a little dry, add a tablespoon more warm water to bring it all together. Lightly dust the work surface with flour and knead the dough for a minute or two to give a big oblong-shaped ball with a nice taut top. Sprinkle a baking sheet with flour and place the dough on top then use a sharp nice to make three to five slashes on up. Bake in the oven for 30-35 minutes until the loaf is firm to the touch and sounds hollow when you tap the bottom.
As the bread bakes, make the beans. Heat the oil in a medium frying pan over a medium heat. Fry the onion for 5-6 minutes, stirring from time to time, until golden brown. Add the garlic and cook for 1 minute before you tip in the tomatoes, mustard, tomato purée, thyme and a little salt and pepper. Mix this all together and bring to the boil. Reduce the heat to a simmer for about 20 minutes until the mixture is reduced and thickened, stirring it from time to time to stop it from catching. Then add the beans or chickpeas and cook for a further 5 minutes to warm through. Adjust the seasoning if necessary.
Once the bread is cooked, remove it from the oven and let it cool for a few minutes. Then slice and toast the bread in the toaster or under a hot grill until golden. Arrange two or three slices on each plate and spoon piles of the bean mix on top. I then like to sprinkle mine with a little feta cheese - yum!
This recipe does include a ridiculously simple and quick recipe for the most gorgeous garlic and spring onion bread, with barely any kneading and no proving, but if you're really pushed for time then obviously a loaf from the baker (or the supermarket!) will suffice. I love to eat this for brunch at the weekend because even though it's good for you, it does still feel like a treat and it's great for sharing with friends and family.
Proper Posh Beans on Toast
Serves 4
For the bread:425g spelt flour, plus extra for dusting
5 spring onions, finely chopped
4 garlic cloves, very finely chopped
1 tbsp baking powder
Leaves from 1 large handful of fresh thyme (about 2 tbsp)
1 tsp dried chilli flakes or chilli powder (optional)
1 tsp sea salt
For the beans:
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2 x 400g tins of chopped tomatoes
1 tsp Dijon or English mustard
2 tbsp tomato purée
Leaves from 1 handful of fresh thyme (about 1 tbsp)
2 x 400g tins of cannellini beans or chickpeas, drained
sea salt and freshly ground black pepper
Preheat the oven to 200C/400F/Gas Mark 6.
First, to make the bread, simply put all of the ingredients into a large bowl, add 225ml warm water and mix together well. If the dough is feeling a little dry, add a tablespoon more warm water to bring it all together. Lightly dust the work surface with flour and knead the dough for a minute or two to give a big oblong-shaped ball with a nice taut top. Sprinkle a baking sheet with flour and place the dough on top then use a sharp nice to make three to five slashes on up. Bake in the oven for 30-35 minutes until the loaf is firm to the touch and sounds hollow when you tap the bottom.
As the bread bakes, make the beans. Heat the oil in a medium frying pan over a medium heat. Fry the onion for 5-6 minutes, stirring from time to time, until golden brown. Add the garlic and cook for 1 minute before you tip in the tomatoes, mustard, tomato purée, thyme and a little salt and pepper. Mix this all together and bring to the boil. Reduce the heat to a simmer for about 20 minutes until the mixture is reduced and thickened, stirring it from time to time to stop it from catching. Then add the beans or chickpeas and cook for a further 5 minutes to warm through. Adjust the seasoning if necessary.
Once the bread is cooked, remove it from the oven and let it cool for a few minutes. Then slice and toast the bread in the toaster or under a hot grill until golden. Arrange two or three slices on each plate and spoon piles of the bean mix on top. I then like to sprinkle mine with a little feta cheese - yum!
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