We have had heavy snow and below freezing temperatures here. What better way to warm up than with a big plate of beans on toast?
I always have my kitchen stocked up with the ingredients for this, as it’s a quick meal to make if the roads are too icy to go shopping!
This makes about enough for 2 people + some leftovers.
Curried Beans on Toast with Pumpkin
1 tsp of coconut oil for frying
2 x sticks of celery chopped
A handful of chives finely chopped (+ a little extra to garnish)
2 tbsp of red curry paste
1 x cup / 170g of black beans
1 x cup / 170g of haricot beans
2 x cups / 300g of frozen chopped spinach
1 can of coconut milk
1 1/2 / 500g cups of pumpkin puree
Salt and pepper to taste
Fry the celery in coconut oil for 5-7 mins, then add the curry paste and chives and fry for 30 seconds to release the spices and flavors then add your beans, spinach, pumpkin puree and coconut milk and cook for a further 5-7 mins until sauce is a thick consistency.
You can serve these beans on sourdough toast but you could also have them with a baked potato or some steamed rice.