Smoky California Walnut and Beans on Toast
Preparation time: 10 minutes
Cooking time: 15 minutes
Nutrition: Per serving
472 Kcal Fat
A twist on the traditional beans on toast, this version with smoky walnuts is a delicious way to start the day.
½ tbsp olive oil
4 spring onions, chopped
1½ tsp smoked paprika
400g can mixed beans, drained and rinsed
400g can chopped tomatoes
1 tsp caster sugar
1 tbsp Worcestershire sauce
100g California Walnuts, chopped, plus extra to serve
2 tbsp chopped parsley
4 slices sourdough, toasted
Heat the oil in a large saucepan and fry the spring onions for 1 minute, then add the paprika.
Add the beans, tomatoes, sugar, Worcestershire sauce, walnuts and 100ml water.
Cover and bring to the boil, cook for 5 minutes, stirring occasionally. Remove the lid and cook for a further 3 minutes. Season to taste.
Stir in half the parsley and spoon over the toasted sourdough bread, serve sprinkled with remaining parsley and extra walnuts.