Name: Brekky beans
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 brown onion (150g), chopped finely; 2 clove garlic, crushed; 4 shortcut bacon rashers (60g), chopped finely; 800 gram canned diced tomatoes; 2 tablespoon tomato paste; 2 tablespoon wholegrain (seeded) mustard; 800 gram canned white beans, rinsed, drained; 1/3 cup coarsely chopped fresh flat-leaf parsley; 4 slice rye bread (180g), toasted

Ingredients

1 brown onion (150g), chopped finely

2 clove garlic, crushed

4 shortcut bacon rashers (60g), chopped finely

800 gram canned diced tomatoes

2 tablespoon tomato paste

2 tablespoon wholegrain (seeded) mustard

800 gram canned white beans, rinsed, drained

1/3 cup coarsely chopped fresh flat-leaf parsley

4 slice rye bread (180g), toasted

Method

1.Cook onion, garlic and bacon in a heated medium saucepan, over medium heat, for about 3 minutes or until onion softens.

2.Add tomatoes, paste and mustard; cook, stirring, about 5 minutes or until hot. Add beans; cook, stirring, until heated through. Remove from heat; stir in parsley.

3.Serve bean mixture with toast.

Short-cut bacon is the largest, and leanest end of a bacon rasher. Any canned white beans can be used; we used cannellini beans in this recipe.
Note

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