St Clement’s rise & shine juice
Named after the nursery rhyme, this drink of 'oranges and lemons' is a freshly squeezed treat for the morning
Smoky beans on toast
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 1 generously
Skip to ingredients
- ½ tbsp olive oilplus extra for drizzling
- ½ small onionsliced
- ½ small red pepperthinly sliced into strips
- 1 garlic clovehalved
- 227g can chopped tomatoes
- ½ tsp smoked paprika
- 2 tsp red wine vinegar
- 210g can butter beansor chickpeas, drained
- ¼ tsp sugar
- 1 slice seeded bread
- a few parsleysprigs, finely chopped
Nutrition: per serving
- kcal380low
- fat14glow
- saturates2g
- carbs42g
- sugars17g
- fibre15g
- protein13g
- salt0.26g
Method
step 1
Heat the oil in a small pan, add the onion and pepper, and fry gently until soft, about 10-15 mins. Crush half the garlic and add this to the pan, along with the tomatoes, paprika, vinegar, beans, sugar and some seasoning. Bring to a simmer and cook for 10-15 mins or until slightly reduced and thickened.
step 2
Toast the bread, rub with the remaining garlic and drizzle with a little oil. Spoon the beans over the toast, drizzle with a little more oil and scatter over the parsley.
