Healthy beans on toast
Serves 4
Easy
Total time:
Ezme is a condiment flavour bomb – juicy tomatoes, sweet peppers, chilli heat and tangy pomegranate molasses, with the freshness of herbs, too. Perfect dolloped into dips, added to salads or, in this case, stirred into pulses for baked beans with a twist
Skip to ingredients
- 400g tin chopped tomatoes
- 1tbsp tomato purée
- 40g Belazu Ezme Paste
- ½tsp ground cumin
- 1tsp smoked paprika
- 1tsp runny honey
- 1tsp worcestershire sauce (or vegetarian alternative)
- 2 butter beansdrained
- lemonzested
- 4 wholemeal sourdough toast
- 4tbsp greek yogurt
- flat-leaf parsleyto garnish
Nutrition: per serving
- kcal374low
- fat9.9g
- saturates3.8g
- carbs47.5g
- sugars11.3g
- fibre11.5g
Method
step 1
Combine the tomatoes, tomato purée, Belazu Ezme Paste, cumin, paprika, honey and worcestershire sauce in a large pan. Bring to a boil then reduce to a simmer and cook, stirring occasionally, for 5 minutes or until thickened and reduced.
step 2
Add the beans and cook, stirring, for 5 minutes until the beans are heated through. Remove from the heat and stir in the lemon zest. Season to taste.
step 3
Serve the beans with the toast and a dollop of yogurt, garnishing with the parsley.
