Chilli beans

Rather than opening a tin of beans, why not pimp your beans on toast in just ten mins.

This is sensational, and perfect after hard exercise, with a poached egg on top, and a glass of whole milk. It has a whole wad of nutrients too.
  • Serves
  • Prep
    10 mins
  • Cook
    10 mins
  • Difficulty
  • ¼ red onion, finely chopped
  • 10 baby tomatoes, halved
  • 150-200g of tinned cannelini beans
  • meat-eater’s version: small handful of chopped chorizo – about 4 tablespoons, or 1-2 rashers of smoked streaky bacon, chopped small – always buy good quality bacon
  • vegetarian version: a few sun dried tomatoes finely sliced
  • handful of washed spinach leaves
  • 1 tablespoon of tomato puree
  • tiny bit of sea salt
  • pinch of sugar – sugar brings out the flavour of tomatoes
  • black pepper
  • pinch of dried chilli flakes
  • 2 tablespoons of olive oil
Heat the oil and fry the onion, chorizo or bacon if making the meat-eater's version, and tomatoes until softened.

Add the cannelini beans, using some of their juice as well, as it helps to form a nice sauce. Simmer for 3-4 mins.

Add the tomato puree, seasoning, sugar, chilli flakes, and sun dried toms if making the veggie version. Stir and leave to cook for a minute.

Add the spinach and stir til slightly wilted.

Taste it, if it needs lifting add a small squeeze of lemon.

Serve on hot buttered sourdough toast or use to stuff red peppers, or just have them neat with a poached egg.
Did you know that eating beans and grains together gives you a full protein as you’d get with meat? #truth
Nutrition info
Vitamins – A, C, all the Bs, E, K, folate.

Minerals – Iron, magnesium, phosphorus, zinc, calcium.
Get gorgeous food like this in your life every day with our eatnaturally meal plans.
Eat beans, not beings.
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