Posh beans on toast
This makes a nutritious breakfast, and is a great way of using up the last of the fresh tomatoes from the greenhouse. For extra protein, grate over some Parmesan-style cheese before serving, or top with a poached egg.
Serves 22 tablespoons extra virgin olive oil, plus extra for drizzling
4 tomatoes, chopped
2 cloves of garlic, crushed
1 × 400g can borlotti beans, drained
3 sprigs of thyme, finely chopped
A pinch of chilli flakes
2 slices or more of seeded wholemeal sourdough
Salt and freshly ground black pepper.
Put the olive oil into a frying pan set over a medium-high heat and add the tomatoes and garlic. Cook for about 5 minutes until the tomatoes start to break down (if very ripe, they will cook quicker). Stir in the cooked beans, thyme and chilli flakes, and simmer gently for a few minutes to heat through. Taste for seasoning.
Toast your bread and put it onto serving plates. Drizzle with olive oil and spoon over the beans. Drizzle over a little more olive oil if you wish.
Recipe from my book Autumn