Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 1 out of 4
7 Ingredients
Number of servings
4
- 1 small brown onion, finely chopped
- 1 small red capsicum, diced
- 420grams no-added-salt diced tomatoes
- 420grams no-added-salt cannellini beans
- 4 slices seeded sourdough, toasted
- 1/3 cup shredded reduced-fat tasty cheese
- 1/4 bunch parsley, leaves picked, finely chopped
Description
Turn your lunch on its head with this cheesy seeded wholegrain toast topped with warm, filling baked beans.
Method
Step 1 of 3
Place onion and capsicum in a non-stick frying pan over medium-low heat. Cook, covered for 10 minutes, stirring occasionally, or until softened. Uncover and cook for a further 2 minutes or until onion is golden. Increase heat to medium-high. Add tomato and beans. Stir to combine. Bring to the boil. Reduce heat to low and simmer for 5 minutes or until slightly thickened.
Step 2 of 3
Meanwhile, preheat grill on medium-high heat. Place bread on a baking tray. Sprinkle with cheese. Grill for 4 minutes or until cheese is golden and melted.
Step 3 of 3
Stir three-quarters of the parsley through bean mixture. Season. Spoon bean mixture over toast. Sprinkle with remaining parsley. Serve.
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