Sticky Red Onion Beans on Toast
Sweet, jammy balsamic red onions and juicy cherry tomatoes are tossed with creamy cannellini beans and piled onto crispy toast for a quick, hearty and flavour-packed meal.
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Servings: 2
Ingredients:
2 red onions (thinly sliced)
2 tbsp olive oil
250 g cherry tomatoes (halved)
1½ tbsp balsamic vinegar
2 tbsp water
240 g cannellini beans (drained weight)
salt & pepper
4 slices of bread (toasted)
Recipe:
Heat the olive oil in a large frying pan over medium heat. Add the sliced red onions and a pinch of salt. Cook for 10 minutes, stirring occasionally, until softened and starting to turn golden.
Stir in the halved cherry tomatoes and cook for 3 minutes, allowing them to soften and release their juices.
Add the balsamic vinegar and water. Stir well and cook for another 3 minutes, or until the onions and tomatoes are glossy, sticky and jammy.
Stir in the cannellini beans and season generously with salt and pepper. Cook for 2-3 minutes, just until the beans are warmed through. If the mixture looks dry, add a small splash of water.
Spoon the warm balsamic onion and bean mixture generously over the toasted bread.
How to store
Fridge: Let the onion, tomato and bean mixture cool, then keep in an airtight container, in the fridge, for up to 3 days. Keep the toast separate: Store bread separately at room temperature and toast fresh when serving to prevent it becoming soggy. Reheat: Warm the topping in a frying pan over medium heat or in the microwave until steaming hot throughout. Add a splash of water if it has thickened. Freezing: The bean and onion mixture can be frozen in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat thoroughly. Fresh toast is best.
