Name: Brekky beans
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 brown onion (150g), chopped finely; 2 clove garlic, crushed; 4 shortcut bacon rashers (60g), chopped finely; 800 gram canned diced tomatoes; 2 tablespoon tomato paste; 2 tablespoon wholegrain (seeded) mustard; 800 gram canned white beans, rinsed, drained; 1/3 cup coarsely chopped fresh flat-leaf parsley; 4 slice rye bread (180g), toasted

Ingredients

1 brown onion (150g), chopped finely

2 clove garlic, crushed

4 shortcut bacon rashers (60g), chopped finely

800 gram canned diced tomatoes

2 tablespoon tomato paste

2 tablespoon wholegrain (seeded) mustard

800 gram canned white beans, rinsed, drained

1/3 cup coarsely chopped fresh flat-leaf parsley

4 slice rye bread (180g), toasted

Method

1.Cook onion, garlic and bacon in a heated medium saucepan, over medium heat, for about 3 minutes or until onion softens.

2.Add tomatoes, paste and mustard; cook, stirring, about 5 minutes or until hot. Add beans; cook, stirring, until heated through. Remove from heat; stir in parsley.

3.Serve bean mixture with toast.

Short-cut bacon is the largest, and leanest end of a bacon rasher. Any canned white beans can be used; we used cannellini beans in this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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