- 1 teaspoon olive oil
- 1 small brown onion (80g), chopped coarsely
- 1 fresh long red chilli, sliced thinly
- 1 clove garlic, crushed
- 1 tablespoon tomato paste
- 400 gram (12½ ounces) canned diced tomatoes
- 2 tablespoon tomato sauce
- 2 teaspoon worcestershire sauce
- 420 gram (13½ ounces) canned cannellini beans, rinsed, drained
- 1 tablespoon coarsely chopped fresh flat-leaf parsley
- 1 tablespoon coarsely chopped fresh chives
- 2 slice light rye bread (90g)
- 1Heat oil in medium saucepan, add onion, chilli and garlic; cook, stirring, over medium heat, until onion is soft. Stir in paste, then undrained tomatoes and sauces; bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until mixture is thickened slightly.
- 2Add beans to tomato mixture; cook, stirring, until beans are heated through. Stir in parsley.
- 3Meanwhile, toast bread. Serve chilli beans on toast; sprinkle with chives.
Chilli beans can be served either hot or cold. Store beans, covered, in the refrigerator for up to three days. Keep any leftover bread in the freezer to use at a later date.
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