Recipe
Smoky Cannellini Beans with Crispy Bacon on Sourdough
Creamy smoky cannellini beans, crisp bacon and toasted sourdough make a quick, savoury breakfast or lunch.
Ingredients
Method
10 mins prep15 mins cook25 mins total
Warm the tablespoon of olive oil in a saucepan over a gentle heat. Add the onion and cook for 5-6 minutes until soft but not coloured.
Stir in the smoked paprika and cook for 1 minute, then pour in the passata. Simmer for 3-4 minutes so the sauce thickens slightly.
Add the drained cannellini beans and simmer for 5 minutes, stirring occasionally, until hot. Season with salt and black pepper.
Meanwhile, grill the bacon under a hot grill, turning once, until cooked through and crisp. Toast the sourdough.
Spoon the beans over the toast, scatter with parsley and top with the bacon. Drizzle with the extra virgin olive oil before serving.
Notes
Add a pinch of chilli flakes with the paprika if you like more heat.
For a meat-free version, replace the bacon with toasted pumpkin seeds or extra mushrooms.
About this recipe
Make beans on toast feel like a proper meal with a quick paprika-spiced tomato sauce, creamy cannellini beans and crisp bacon. The beans are ready while the toast and bacon finish, making this a practical choice for a relaxed breakfast or speedy lunch.
Serve straight from the hob with a little parsley and a final drizzle of olive oil. Use thick slices of sourdough so they hold the saucy beans without going soggy.
