Monday, 12 February 2018

Rach Eats Lunch: Giant Beans On Toast

Giant beans on toast recipe

Oh. My. Days. It's Wednesday where I am, and I haven't been recipe-writing since Friday last week. We had snow. We really, really had snow. Okay, so there was that teensy flurry (BLIZZARD) on the Thursday, but that cleared and we had a cracking day out on the Saturday. Of course, there was a bit of a weather warning on my phone for sleety-snow on Sunday, and the news even pitched in with a, "Think it's gonna rain, guys." But no, I woke up earlyish the next morning, looked out the window and was like, "You actually what, mate?"

If you thought the BLIZZARD! was bad, well... we had at least nine inches of the stuff. And it did not stop for a full twenty four hours. Buses were cancelled, schools were cancelled, everybody in the area stayed in for a whole three days. I absolutely loved it, by the way - I spent time with my family, ate the most delish pasta and garlic bread for lunch on the Monday (and cheese on toast on the Tuesday) and spent time knowing I had extra voices in the house with me. We did some snow shovelling and I took a few photos. Now that it's officially turned to rain out there and the snow is becoming a mix of compacted ice and slush, I feel all bittersweet about it. On one hand, I'm glad the snow is going and I can leave the house again. On the other hand, I really miss the company.

That was quite a bumper bit of gossip, wasn't it? So, I'm working my way through the recipes I had planned and will be continuing hopefully the best I can for the rest of the working week. Today's recipe is a bit of a banger, mainly because you think you know what's coming... but it's all homemade, darling. It's relatively cheap, too - it has a super tomatoey, smokey sauce and plenty of pulses to keep your heart warm and yourself regular. And it's the ultimate comfort food, so you should just try it.

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Giant Beans on Toast
Yes, I said giant!
  • 2 slices each wholemeal or white bread
  • 200g butter beans, drained
  • 75g chickpeas, drained
  • 2 tablespoons red split lentils
  • 200g chopped tinned tomato plus juice
  • 2 teaspoons each paprika, brown sugar, brown vinegar, lemon juice, garlic, salt and pepper
  • 30g grated cheddar cheese (optional)
Start off by popping the broad beans, chickpeas, lentils, tinned tomato and spices in a saucepan. Turn up the heat to medium-high and start stirring frequently, until it's all heated through completely.Get the toaster out and lightly toast (go for number three on the toaster) the bread.You know the drill now... pop the toast on a plate and spoon the beans over the top. Serve with a sprinkling of cheese on top. Devour instantly.
Prep time: Cook time: Total time: Yield: 2 portions beans

Beans on toast doesn't sound like a healthy meal, but believe me - it is. It's filling and comforting and simply delicious and I loved it! Give it a go and let me know what you think.

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