Breakfast beans with grilled cheese

Breakfast beans with grilled cheese

* VEGETARIAN   * NUT FREE

Ingredients

10 serves

15 serves

25 serves

Olive oil

100mL

150mL

250mL

Onion, finely chopped

2 large

3 large

5 large

Celery, finely chopped

2 stalks

3 stalks

5 stalks

Carrots, finely chopped

2

3

5

Garlic, crushed

2 cloves

3 cloves

5 cloves

Canned tomatoes (cherry tomatoes if possible) (no added salt)

1kg

1.5kg

2.5kg

Canned cannellini beans (reduced salt), drained

1kg

1.5kg

2.5kg

Bay leaves

2

3

5

Rosemary sprigs

2

3

5

Wholegrain toast, thick slices

10

15

25

Cheddar cheese (reduced fat), sliced

300g

450g

750g

Black pepper, freshly ground

to taste

to taste

to taste

 

Method

  1. Heat half the oil in a large saucepan over medium heat.
  2. Add onion, celery, carrots and garlic and sauté for 5 minutes until the vegetables have softened.
  3. Add tomatoes, then fill the empty can(s) with water and pour into the pan with the beans, bay leaves and rosemary.
  4. Cover and simmer for 30 minutes or until the mixture has thickened and vegetables are tender. Stir occasionally to prevent sticking.
  5. Stir in the remaining oil and season with pepper.
  6. Top each piece of toast with a slice of cheese and grill for 2–3 minutes, until the cheese is bubbling and golden.
  7. To serve, spoon the beans over each piece of toast and top with extra black pepper if desired.

 

Tips

  • These beans are a tasty breakfast alternative, and will keep refrigerated for 2–3 days.
  • Try stirring the beans into a vegetable soup for added dietary fibre.

 

Healthy Choices category: GREEN (Best choice)

 

Recipe reproduced with permission of Dairy Australia www.dairyaustralia.com.au

The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

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