The best beans & avocado on toast

Beans & avocado on toast

• Serves 2
• Prep 5 minutes
• Cook 10
• Total 15 minutes
• Storage Tupperware for 3 days

Vegan, Gluten Free, Refined Sugar Free

Ingredients

• 1 tbsp olive oil
• 1 shallot (50g), finely chopped
• Good pinch of flaked sea salt and black pepper
• 1/4 tsp garlic powder or 1 garlic clove, minced
• 1.5 tsp apple cider vinegar
• 1 cup tomato passata
• 1.5 tsp dijon
• 2 tsp maple syrup ,or more to taste
• 1 tbsp tomato puree
• 1 tsp vegan Worcestershire sauce or coconut aminos, optional but recommended
• 1/2 tsp fresh thyme or 2 tsp fresh basil, chopped
• 1/4 tsp smoked paprika
• 1 can x 400 g canned cannellini beans, drained + rinsed

Avocado

• 1.5 cups Pack’d frozen avocado
• Squeeze of lime juice
• Pinch of salt and pepper

To serve

• 2 - 4 pieces toast
• Drizzle olive oil

Method

Add the olive oil to a non-stick pan and heat on medium. Add the shallot, salt and pepper and sauté until translucent, about 3-4 minutes.

Add the garlic powder / minced garlic for 30 seconds. Then add all the remaining sauce ingredients - apple cider vinegar, passata, Dijon, maple syrup, tomato puree, vegan Worcestershire sauce or coconut aminos, thyme or basil and paprika . Stir to combine.

Stir in the drained and rinsed beans. Cook on a medium heat for 6 - 8 minutes or until thick. If the sauce starts to dry up turn down the heat and add a touch of water.

Stir regularly to prevent sticking. Adjust salt, pepper, maple, apple cider vinegar, coconut aminos / vegan Worcestershire sauce to taste.

Add avocado to a bowl and pour over boiling water. Drain. It should still be firm and cold. You just want to slightly defrost it. Add a squeeze of lime, salt and pepper. Set 1/2 cup aside for the top. Use a stick blender to blitz the remaining 1 cup until smooth or mash with a fork.

Add mashed avocado to toast. Top with beans and set aside avocado chunks. Drizzle with olive oil and cracked black pepper.