I was watching Jamie Oliver recently, his series called “Super Food”. I was happily surprised because it featured an array of (at least) vegetarian dishes. It’s been a long time since I enjoyed a cooking show since I’ve started eating plant based. As I have no access to the internet (and therefore any youtube options) I rely upon library resources, which means lots of shows on meats and the like. It can be a little uninspiring and often damn disgusting. But this Super Food show had a few yummy things to make, so I was happy! One of the simpler looking dishes was a redo of old Baked Beans on toast, but beans that could be done in about 20 minutes and have a little special flavour to them. Of course I made this vegan and a little simpler, without eggs or any of that business. The original recipe is here.
Ahhh, Beaked Beans.
I have Baked Beans pretty often because they’re super yummy, and a nice protein additive after the gym. I’m not a fan of protein powders, so it’s good to have a tasty option like beans on hand. Oh, and they only cost about $1 a can, which helps. Unfortunately, I find that home-made Beans never taste as good! But this recipe didn’t have plans to replicate any saucy store-bought business; it was intended to turn a basic bean into a top topping for toast. Or bread, here, because I had some soft bread and I always feel like a criminal when I start toasting super soft bread. The resulting beans were so yum. My partner was eating his in bed, like a pig, and kept calling out things like “superb” and “delicious”. This was cute, but also get out of bed with food you odd ball.
Just before we get to the recipe, I will say that I learnt something new from the TV show as well. Please don’t laugh, because I honestly had just never thought of it, but did you know that there’s a very good reason why the cashew nut is called a “cashew nut”? It’s always annoyed me a bit, because I always think “just call them cashews” but on the show I realised that the cashew nut is called that, because it’s a nut attached to an apple! So a cashew could really refer to the nut or the apple. But what the heck?! It’s attached to some sort of apple?! And this apple looks super juicy, and Mr Oliver pipes up that it has about 8x the Vitamin C of an orange. So I am basically hoping I can grow a couple of these trees, because it’s a tree that produces both a delicious nut and a fruit. Double whammy. MIND BLOWN. Again, don’t judge me for not knowing this, and I hope maybe you also didn’t know and so are also now MIND BLOWN.
- 1 can white beans
- 1 TB olive oil
- ½ purple onion, diced
- 10 mini tomatoes, quartered
- ½ lemon, juiced
- 1 tsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 1 cup green veg, chopped (optional)
- fresh bread, to serve
- basil leaves, sliced, to serve
- Combine the tomatoes, onion, lemon juice, oil and salt in a bowl, then set aside.
- Meanwhile, place a frying pan on a high heat, heat the beans. Leave for 5 minutes, shaking occasionally, and the beans will start to burn up and pop open from their skins.
- Once the beans have gotten dry and crispy, pour the macerated tomatoes into the pan, then leave to cook for a minute.
- The beans will soak up the tomato juices. Once the tomato is soft, remove from the heat.
- Divide the tomato stuff over the bread and serve up with fresh basil.