Gino D’Campo Spicy Beans on Toast

Rating: (5 votes, average: 5.00 out of 5)

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Preparation Time: 20 minutes | Cooking Time: 20 minutes | Freezable?: No

  • For the toast:
  • 2 diagonal slices of ciabatta or baguette
  • 2 tbsp olive oil
  • 1 garlic clove
  • For the spicy beans and spinach:
  • 1 tbsp olive oil
  • 1 tsp dried chilli flakes
  • 1/4 onion, chopped
  • 1 garlic clove, finely chopped
  • 100g spinach
  • 55g kidney beans (rinsed and drained)
  • 1 tsp chopped parsley to garnish (optional – so only if you have it to hand though)
  • season with salt & pepper
  1. Rub the bread with the olive oil and season with salt and pepper. Heat a frying pan until smoking and chargrill the bread for 1 minute on each side until crisp and golden-brown.
  2. Rub the clove of garlic on both sides of each toasted ciabatta slice and set aside in a warm place.
  3. For the spicy beans and spinach, heat the oil in a frying pan over a high heat. Add the chilli flakes, onion and garlic and fry until softened.
  4. Add the spinach and beans and cook until the spinach has wilted and the beans are warmed through. Drain out any excess moisture and season with salt and pepper.
  5. Put the toast on a plate, spoon over the beans and spinach mixture, then sprinkle over the parsley and serve.

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