Asparagus and smoky beans on toast
By British Asparagus (www.britishasparagus.com) Serves4| Prep10 mins| Cook25-30 mins| Calories313(per serving)
2 tbsp olive oil
2 banana shallots, finely chopped
3 garlic cloves, crushed
1 red bell pepper, cut into small chunks
1½ tsp smoked sweet paprika
2 tsp fresh thyme leaves
½ tsp chilli flakes salt and pepper, to season
2 x 400g tins (3 cups) of cannellini beans, rinsed and drained
500ml (2 cups) water
300g (23⁄8 cups) British asparagus, chopped into
2-3cm (1in) pieces
4 slices sourdough bread
1 Heat a large, heavy-based saucepan over a medium heat. Add the olive oil and shallots and cook until they have softened, about 4 minutes. Crush the garlic and add to the pan along with the pepper, paprika, thyme and chilli flakes. Allow the heat to release the aromas and continue stirring for 2-3 minutes.
READ MORE
Purchase options below
Find the complete article and many more in this issue of
Vegan Food & Living Magazine
-
Vegan Food & Living Yearbook
If you own the issue,
Login to read the full article now.
Single Issue - Vegan Food & Living Yearbook
|
|
|
€6.99
Or 699 points
|
|
|
Please be aware that this issue and other special issues are not included in any of the subscription options unless stated.
Annual Digital Subscription
Only €
3.92 per issue
|
SAVE
29%
|
|
€46.99
Or 4699 points
|
|
|
Monthly Digital Subscription
Only €
4.49 per issue
|
SAVE
18%
|
|
€4.49
Or 449 points
|
|
|
About Vegan Food & Living Magazine
Make 2020 your best vegan year yet, with 101 fantastic seasonal recipes to inspire you in the kitchen!