Guest chef

Louise Parker

Louise Parker is a wellbeing guru who is on a mission with her inspiring recipe book The Louise Parker Method Lean For Life: The Cookbook (Mitchell Beazley, £20) – to set women free from the 'constant deprivation' of dieting.

Smoky beans on toast

  • Serves 4
  • Prep 20 mins
  • Total time 40 mins
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Smoky beans on toast
Smoky beans on toast

step by step

  • 1Preheat the oven to 150°C, fan 130°C, gas 3.
  • 2Heat the olive oil in a casserole dish over a medium heat. Add the onion, celery and carrot and cook, stirring, until the onion is translucent. Now add the paprika and garlic and stir for 1 minute, before throwing in the thyme, both types of beans, the tomatoes and 100ml water. Give it all a quick stir, put the lid on and pop it into the oven for 20 minutes (longer cooking will give you drier beans, so this is a matter of taste).
  • This is the vegan base of my homemade beans. They are so simple to make and great for batch-cooking. If you don't need this to be veggie, try adding chorizo with the onions instead of the paprika, or vary it with lean bacon and a good dose of herbes de Provence. This recipe works with any beans and is particularly good with chilli and lots of fresh herbs. Play around and find your favourite combination.
  • 3Remove, stir in the red wine vinegar and season to taste.
  • 4Now heat up a griddle pan over a really high heat. Brush both sides of the bread with a tiny bit of olive oil and rub the halved garlic clove swiftly across both sides. Grill each side of the toast on the griddle pan until fragrant and stripy.
  • 5Serve the beans on the toast and sprinkle with the parsley and chilli flakes.
  • Recipe taken from: The Louise Parker Method Lean For Life: The Cookbook (Mitchell Beazley, £20)

You will need

For the beans

  • 1 tbsp olive oil
  • 1 red onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 carrot, finely chopped
  • 2 tsp sweet smoked paprika
  • 1 garlic clove, roughly chopped
  • 1 thyme sprig
  • 400g tin cannellini beans, drained and rinsed
  • 400g tin butter beans, drained and rinsed
  • 400g tin cherry tomatoes
  • 1 tbsp red wine vinegar
  • a good handful of flat-leaf parsley leaves, chopped
  • crushed dried chilli flakes, to serve

For the toast

  • 4 slices of good wholemeal bread
  • drizzle of olive oil
  • 1 garlic clove, halved

+ Nutritional Information