Preparation time: |
10 mins |
Cooking time: |
20 to 25 mins |
Serves: |
4 |
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.