Beans and greens on toast
https://www.coop.co.uk/recipes/beans-and-greens-on-toast
Our veg-filled twist on a lunchtime classic delivers big, bold flavours — plus it’s quick and easy to get on the table
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Feeds
2
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Ready in
20 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 55g
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Ingredients
- ½ tbsp Co-op olive oil
- 1 small onion, thinly sliced
- 2 large garlic cloves, crushed
- 400g can Co-op cannellini beans, drained and rinsed
- 1 tsp dried rosemary
- 1 tsp smoked paprika
- 50g Co-op British sliced spring greens
- 2 tbsp Co-op Italian tomato purée
- 200ml vegetable stock, made with ½ stock cube
- 1 tsp Co-op red wine vinegar, plus extra if needed
- 2 slices Co-op Irresistiblesourdough bloomer
- 20g Co-op Irresistible Somerset extra mature Cheddar, grated
- ½ x 25g pack flat leaf parsley, finely chopped
Method
- Heat the oil in a large frying pan over a medium heat. Fry the onion and garlic for 5 mins, until starting to soften
- Mix in the cannellini beans, rosemary, paprika, spring greens, tomato purée and stock, then bring to the boil
- Reduce the heat and simmer for 5-6 mins, stirring occasionally, until the sauce has thickened and the spring greens have wilted
- Stir in the vinegar, season, then add a little more vinegar if needed
- Toast the sourdough slices, spoon the bean mixture on top and sprinkle over the cheese, then the parsley, before serving
