Healthy beans on toast
Serves 4
Easy
Total time:
Ezme is a condiment flavour bomb – juicy tomatoes, sweet peppers, chilli heat and tangy pomegranate molasses, with the freshness of herbs, too. Perfect dolloped into dips, added to salads or, in this case, stirred into pulses for baked beans with a twist
Skip to ingredients
- 1 tbsp tomato purée
- 40g Belazu Ezme Paste
- ½ tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp runny honey
- 1 tsp worcestershire sauce (or vegetarian alternative)
- 2 x 400g tins butter beansdrained
- ½ lemonzested
- 4 slices wholemeal sourdough toast
- 4 tbsp greek yogurt
- chopped flat-leaf parsleyto garnish
Nutrition: per serving
- kcal374low
- fat9.9g
- saturates3.8g
- carbs47.5g
- sugars11.3g
Method
step 1
Combine the tomatoes, tomato purée, Belazu Ezme Paste, cumin, paprika, honey and worcestershire sauce in a large pan. Bring to a boil then reduce to a simmer and cook, stirring occasionally, for 5 minutes or until thickened and reduced.
step 2
Add the beans and cook, stirring, for 5 minutes until the beans are heated through. Remove from the heat and stir in the lemon zest. Season to taste.
step 3
Serve the beans with the toast and a dollop of yogurt, garnishing with the parsley.
