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A twist on a british comfort classic – beans on toast made with a different flavour profile. A quick and easy meal made with mostly pantry ingredients.
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Step 1.
Thinly slice ½ the onions then toss with the vinegar, a pinch of sugar and a little salt. Set aside. Mince the garlic and finely dice the remaining onion.
Step 2.
Heat a frying pan over a medium heat. Add the lardons with a drizzle of olive oil and cook until golden brown and crispy. Transfer to a plate, leaving the fat in the pan. Pour the olive oil (the full quantity listed in the ingredients list) into the pan and fry the bread in batches until golden on both sides. Transfer the fried bread to serving plates.
Step 3.
Add the diced onion and garlic to the pan and stir-fry for 6-8 mins until soft. Stir in the smoked paprika and bay leaf, then return the lardons to the pan. Pour in the black beans with their liquid and bring to a gentle simmer. Cook, stirring occasionally, for 4-5 mins until thickened. Season with salt and plenty of black pepper.
Step 4.
Spoon the beans over the fried bread and top with the pickled onions and a splash of the pickle juice.
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
Red Onion
Apple Cider Vinegar
Garlic Clove
Bacon Lardons
Olive Oil
Bread
Smoked Paprika
Dried Bay Leaf
Cooked Black Beans
Sugar
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
Red Onion
Apple Cider Vinegar
Garlic Clove
Bacon Lardons
Olive Oil
Bread
Smoked Paprika
Dried Bay Leaf
Cooked Black Beans
Sugar
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Thinly slice ½ the onions then toss with the vinegar, a pinch of sugar and a little salt. Set aside. Mince the garlic and finely dice the remaining onion.
Step 2.
Heat a frying pan over a medium heat. Add the lardons with a drizzle of olive oil and cook until golden brown and crispy. Transfer to a plate, leaving the fat in the pan. Pour the olive oil (the full quantity listed in the ingredients list) into the pan and fry the bread in batches until golden on both sides. Transfer the fried bread to serving plates.
Step 3.
Add the diced onion and garlic to the pan and stir-fry for 6-8 mins until soft. Stir in the smoked paprika and bay leaf, then return the lardons to the pan. Pour in the black beans with their liquid and bring to a gentle simmer. Cook, stirring occasionally, for 4-5 mins until thickened. Season with salt and plenty of black pepper.
Step 4.
Spoon the beans over the fried bread and top with the pickled onions and a splash of the pickle juice.
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