ACT Nutrition Support Service » Recipes » Baked bean bruschetta

Baked bean bruschetta

ACT Nutrition Support Service » Recipes » Baked bean bruschetta

Baked bean bruschetta

Makes 4

Ingredients

  • 1 teaspoon olive oil
  • 2 spring onions
  • 1 clove garlic
  • 1 can diced tomatoes, salt-reduced
  • ½ punnet cherry tomatoes
  • 1 can four bean mix, salt-reduced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • ½ teaspoon paprika
  • 4 slices wholemeal bread
  • 20g feta, reduced fat, crumbled
  • 1 handful basil or parsley (optional)

Method

  1. Chop onions and garlic. Slice cherry tomatoes in half.
  2. Drain and rinse four bean mix.
  3. Heat oil in a large frypan. Add onion and garlic and cook until onion is soft (3-4 minutes).
  4. Add tomatoes and simmer for 2-3 minutes.
  5. Add beans, Worcestershire sauce, oregano and paprika and simmer for a further 5 minutes.
  6. Toast wholemeal bread in a toaster. Serve bean bruschetta mix on wholemeal toast and top with feta. Garnish with fresh herbs such as basil or parsley (optional).
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