Bloody Mary baked beans
Prep
10m
Cook
20m
serves
4
Bloody Mary baked beans
Ingredients (13)
- 1 tablespoon extra virgin olive oil
- 1 onion, halved, thinly sliced
- 2 celery stalks, stalks thinly sliced, pale inner leaves reserved to garnish
- 1 red capsicum, seeds removed, sliced into long, thin strips
- 2 garlic cloves, finely chopped
- 1 tablespoon tomato paste
- 400g can cannellini beans, rinsed, drained
- 400g can Ardmona Diced Tomatoes
- 1 1/2 teaspoons Tabasco, or to taste
- 6 sourdough slices, halved crosswise
- 40g unsalted butter
- 200g full cream fetta
- Celery salt (optional), to sprinkle
Method
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1.Heat oil in a saucepan over medium heat. Add onion and celery, and cook, stirring, for 3-4 minutes, then add capsicum and cook for a further 4 minutes. Add garlic and cook for 1 minute or until fragrant.
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2.Add tomato paste, beans and chopped tomato with 200ml water, then stir to combine. Add Tabasco to taste and season well. Bring to the boil, then reduce heat to medium-low and cook, stirring occasionally, for 10-15 minutes until slightly thickened.
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3.Preheat grill to medium-high. Lightly grill sourdough for 1 minute each side. Spread one side with butter, crumble over feta and sprinkle with celery salt, if using. Grill for a further 1-2 minutes or until feta is golden.
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4.Divide beans among serving bowls, garnish with celery leaves and serve with sourdough toasts.
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