• 1 tbsp olive oil
  • ½ red onion - finley chopped
  • 2 garlic cloves - finely chopped
  • 100ml of Tamarind brown sauce
  • 1 tbsp tomato puree
  • 100g passata
  • 1 X 400g tin of cannellini beans
  • 2x doorstop slices of sourdough bread


  1. 1

    Add onion and garlic, olive oil to the pan and stir for 10 mins or so until the onion is translucent but not browned.

  2. 2

    Add the tomato puree, tamarind brown sauce and cook for a further two minutes

  3. 3

    Darin and rinse the beans and add to the pan. Stir to cover them in the sauce

  4. 4

    Pour the passata in to the pan and simmer to thicken and reduce 

  5. 5

    Brush the bread with olive oil and  griddle for 2 mins on each side.

  6. 6

    Pour the beans on top of the toast, and enojy! 

Nutritional Details

Each serving provides
  • Energy 2211kj 528kcal 26%
  • Fat 9.6g 14%
  • Saturates 1.6g 8%
  • Sugars 30.0g 33%
  • Salt 2.2g 37%

% of the Reference Intakes

Typical values per 100g: Energy 607kj/145kcal

Each serving provides

86.0g carbohydrate 9.4g fibre 18.0g protein

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