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Posh beans on toast

Name: Posh beans on toast
Prep time: 375 min
Cook time: 95 min
Total time: 470 min
Yield: 4
Ingredients: 250g dried cannellini beans, soaked in cold water overnight, drained; 3/4 cup (185ml) olive oil; 1 onion, finely chopped; 5 garlic cloves, chopped; 2 teaspoons thyme leaves, chopped; 1 tablespoon wholegrain mustard; 1/4 cup (60g) brown sugar; 1/4 cup (60ml) cider vinegar; 2 tablespoons curry powder; 400g can chopped tomatoes; 600ml tomato passata; 2 tablespoons sun-dried tomato paste; 600ml vegetable stock; 1/2 cup flat-leaf parsley leaves; Toast and butter, to serve

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6h 15m

1h 35m

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You won't believe how tasty baked beans on toast can be. Surprise family members with this gourmet variety.

250g dried cannellini beans, soaked in cold water overnight, drained
3/4 cup (185ml) olive oil
1 onion, finely chopped
5 garlic cloves, chopped
2 teaspoons thyme leaves, chopped
1 tablespoon wholegrain mustard
1/4 cup (60g) brown sugar
1/4 cup (60ml) cider vinegar
2 tablespoons curry powder
400g can chopped tomatoes
600ml tomato passata
2 tablespoons sun-dried tomato paste
600ml vegetable stock
1/2 cup flat-leaf parsley leaves
Toast and butter, to serve

Method

1.

Place beans in a pan, cover with cold water and bring to the boil. Reduce heat to low and simmer for 45 minutes or until tender.
2.

Heat 1/2 cup (125ml) oil in a pan over low heat. Cook onion, garlic and thyme, stirring, for 2-3 minutes until softened.
3.

Drain beans and add to pan with mustard, sugar, vinegar, curry powder, tomatoes, passata, tomato paste and stock. Bring to a simmer and cook, stirring occasionally, for 45 minutes or until beans are tender.
4.

Meanwhile, heat remaining 1/4 cup (60ml) oil in a frypan over high heat. Fry parsley for 20 seconds or until crisp. Drain on paper towel.
5.

Season beans and serve with toast, a knob of butter and fried parsley leaves.