| KCAL | PRO | CARB | FAT | FIBER |
| 522.8 | 21.2g | 83.5g | 9.7g | 17.7g |
Makes 2 |
| Chopped Tomatoes 1 tin |
| Mixed Beans1 tin |
| Sourdough Bread 4 slices |
| White Mushrooms 120g or 4.2 oz |
| Avocado 1 small |
| Brown Onion 1/2 medium |
| Garlic Cloves 2 |
| Brown Sugar 2 tsp |
| Soy Sauce 1 tbsp |
| Apple Cider Vinegar 3 tbsp |
| Paprika 1 tsp |
| Chilli Flakes 1/4 tsp |
Method |
| Dice 1/2 an onion and chop 2 garlic cloves. Drain and rinse the tin of mixed beans. Slice the mushrooms. |
| In a pan over medium heat, add some oil and sauté the onion until translucent. Add the chopped garlic, 1/4 tsp chili flakes, and 1 tsp paprika. Stir and cook for another 2 minutes until aromatic. |
| Optional step, otherwise add them as is: In a blender, combine the tin of chopped tomatoes, 1 tbsp soy sauce, and 3 tbsp apple cider vinegar. Blend until smooth. |
| Add the sliced mushrooms to the pan and sauté until they release their moisture and become golden brown. Reduce the heat to low, pour in the blended tomato mixture, and add 2 tbsp brown sugar. Stir well. Add the drained mixed beans to the pan. Let the mixture simmer, stirring occasionally until it thickens to your liking. |
| While the beans are cooking, halve and pit the avocado. Scoop out the flesh and slice it using a knife. Season with salt and pepper to taste. |
| Toast the 4 slices of sourdough bread. Top with the spicy bean mixture and serve with the avocado. |
Elevate the classic beans on toast with this spicy and tangy version. Sautéed onions, garlic, and mushrooms form a flavorful base while the mix of paprika and chili flakes brings the heat. Served with creamy avocado, every bite is a delightful medley of tastes and textures. Serve it over crunchy sourdough for the ultimate breakfast.
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