Perhaps you still have some cheeseboard odds and sods in the fridge from Christmas? I know I still have a few to get through, but, other than that, my fridge and cupboards are looking pretty bare. Beans on toast has always been my go-to meal in times such as these, and when I need comfort, familiarity and ease. What used to involve opening a tin and reheating the contents, however, has now become something slightly more elaborate. But only slightly: these beans are incredibly simple and quick to make, with store-bought antipasti adding real depth.
Antipasti beans on toast
I like to use about one third pitted olives to a mix of sun-dried tomatoes and artichokes, but use whichever ratio and vegetables you have to hand. And absolutely use the olive oil from the antipasti jars – it is liquid gold.
Prep 10 min
Cook 35 min
Serves 4
Olive oil, or the oil from the antipasti jars
4 garlic cloves, peeled and finely sliced
2 shallots, peeled and finely sliced
250g vegetable antipasti of your choice, chopped (see recipe introduction)
1 tsp dried oregano
½ tsp sweet smoked paprika
1 heaped tbsp tomato puree
350g passata
700g jar cannellini beans, or 2 400g tins
Sea salt and black pepper
4 slices ciabatta
½ bunch of basil, leaves picked
Leftover cheese, if you like
Put a large, ovenproof frying pan or wide, shallow casserole on a medium-low heat, add three tablespoons of olive oil, the garlic and shallots, and fry for five minutes, until they’re starting to soften. Stir in the chopped antipasti, dried oregano and paprika, fry for another five minutes, then stir in the tomato puree followed by the passata, and cannellini beans, including the liquid from the jar. Season well, bring to a boil, then turn down the heat to a rapid simmer and leave to bubble away gently for 20 minutes, until reduced slightly and rich.
When the beans are ready, heat the grill to high. Toast the ciabatta and divide between four plates. Tear most of the basil into the beans, then pop the pan under the hot grill for three to five minutes, until a lovely crust forms on top. Drizzle a little olive oil over each slice of toasted ciabatta, then pile on the beans. Finish with the remaining basil leaves and any leftover cheese you have, and tuck in.
