A recipe for when you’re hungover, have £1.26 in your bank account, and want to feel like you have your life together. What’s more, it’s completely vegan! (With an added step at the end for those who aren’t, or perhaps fancy something a little more elaborate.)
Ingredients: (Serves 2)
- 1 tin of butter beans
- 1 tin of chopped tomatoes
- ½ tablespoon of olive oil
- 1 large clove of garlic
- 2 teaspoons of smoked paprika (or more if you like it really smokey)
- A generous sprinkle of chilli flakes
- 1 teaspoon of maple syrup
- Some spinach leaves
- A few sprigs of fresh rosemary or a pinch of dried rosemary
- 2 slices of bread (organic bread from a local source is the most sustainable choice, but if this is unobtainable, Warburtons is titled the most ethical manufacturer according to the good shopping guide.)
Fry some butter beans in the olive oil on a medium heat, quickly adding the crushed garlic, smoked paprika and chilli flakes. Stir well to ensure the beans are coated in all the delicious spices. After 2-3 minutes, stir in the chopped tomatoes and turn up the hob to a medium high heat.
Pour 2 teaspoons of maple syrup into the pan, along with some spinach leaves and rosemary sprigs. Allow the sauce to thicken for about 5 – 10 minutes. Meanwhile, pop 2 slices of bread in the toaster. When the toast is ready and cooked to your liking, take the beans out of the pan and pour on top of the toast.
So far this recipe is vegan, but if you’re not, I recommend turning this dish into a more filling brunch by adding a poached or fried egg. Alternatively, they’re yummy on a baked potato with lots of cheese!
Happy Meat Free Monday xxx
About the Author: Lydia Hayman is currently studying English at the University of Exeter alongside writing her Meat-Free Mondays column at Wild Magazine