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Spicy Homemade Baked Beans on Rye
Preparation time: |
10 mins |
Cooking time: |
20 to 25 mins |
Serves: |
4 |
Ingredients
- 1 tablespoon olive oil
- 1 brown onion, diced
- 1 long red chilli, chopped
- 2 cloves garlic, crushed
- 6 tomatoes, roughly diced
- 3 tablespoons Beerenberg Apricot Jam
- 1 tablespoon Beerenberg Bavarian Mustard
- salt and pepper
- 1 x 400g can cannellini beans
- ½ bunch parsley, chopped
- 4 slices rye bread, toasted
Method:
Heat a large saucepan over low heat. Add the olive oil, followed by the onion, chilli and garlic. Cook for 3-5 minutes, or until onions have softened. Add the tomatoes, Beerenberg Apricot Jam, Beerenberg Bavarian Mustard and a big pinch of salt and pepper. Simmer on low heat, stirring occasionally, for 15 - 20 minutes or until tomatoes have broken down. Add the cannellini beans and parsley, reserving some parsley for garnish. Cook for a further 5 minutes.
To serve, lay the rye bread on plates and top with the spicy beans and fresh parsley.
© 2019 Beerenberg Pty Ltd. All rights reserved.
© 2019 Beerenberg Pty Ltd. All rights reserved.