Chilli beans on toast – breakfast favourite
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1 tbsp. olive oil
½ tin of canellini beans, drained and rinsed
1 small clove of garlic, minced
1 tsp. harissa
Grated peel of ½ lime
3 tbsp. coconut yoghurt
1 slice wholemeal sourdough bread or glutenfree bread, lightly toasted
1 tbsp. parsley, chopped
Heat the olive oil in a pan and sauté the butter beans with the garlic for a few minutes. Mix in the harissa; then add the grated lime and yoghurt and heat for a minute.
Pile the mixture onto the toast and top it with parsley and black pepper.
Serves 2 people. This dish is full of anti-inflammatory ingredients and makes a meal with many different flavours.
Beetroots are a great source of fiber, folate, manganese, potassium, iron, and vitamin C. Raw beetroots and beetroot juice have been associated with improved blood flow, lower blood pressure, and increased exercise performance. You can also grate the beetroot coarsely rather than slicing if you prefer.