Just made this and it was delicious and it's very quick and easy to make.
It's also quite handy for using up tomatoes or mushrooms that are still okay but won't last until you can cook another meal with them, plus you can make enough to store in the fridge to use again the next day as part of a packed lunch for work etc.
These ingredients are to serve four people or to serve two with extra for the packed lunch.
2 Tbsp Olive Oil
2 Shallots, thinly sliced OR 1 Red Onion, thinly sliced
1/4 Red Chilli, finely chopped
2 400g tins Cannellini Beans (optional, replace 1 tin with Mixed Beans if prefered), drained
150g Cherry Tomatoes, halved
150g Mushrooms, chopped
2 tbsp Sweet Chilli Sauce
250ml hot vegetable stock
Leaves from a few sprigs of lemon thyme
50g Goats Cheese
8 slices crusty bread
1. Heat the oil in a large pan and fry the shallots, mushrooms and red chilli for 2 minutes.
2. Add the stock, beans, tomatoes, sweet chilli sauce and most of the thyme. Heat for a few minutes until the tomatoes start to cook down/
3. Toast the bread.
4. Spoon the beans etc onto the toast, then crumble over the goats cheese and the remaining thyme.
5. Serve immediately.
If you want to serve four and still have some left over for a packed lunch add an extra tin of beans to the pan in step two and a few extra tomatoes or mushrooms etc.
It's also quite handy for using up tomatoes or mushrooms that are still okay but won't last until you can cook another meal with them, plus you can make enough to store in the fridge to use again the next day as part of a packed lunch for work etc.
These ingredients are to serve four people or to serve two with extra for the packed lunch.
2 Tbsp Olive Oil
2 Shallots, thinly sliced OR 1 Red Onion, thinly sliced
1/4 Red Chilli, finely chopped
2 400g tins Cannellini Beans (optional, replace 1 tin with Mixed Beans if prefered), drained
150g Cherry Tomatoes, halved
150g Mushrooms, chopped
2 tbsp Sweet Chilli Sauce
250ml hot vegetable stock
Leaves from a few sprigs of lemon thyme
50g Goats Cheese
8 slices crusty bread
1. Heat the oil in a large pan and fry the shallots, mushrooms and red chilli for 2 minutes.
2. Add the stock, beans, tomatoes, sweet chilli sauce and most of the thyme. Heat for a few minutes until the tomatoes start to cook down/
3. Toast the bread.
4. Spoon the beans etc onto the toast, then crumble over the goats cheese and the remaining thyme.
5. Serve immediately.
If you want to serve four and still have some left over for a packed lunch add an extra tin of beans to the pan in step two and a few extra tomatoes or mushrooms etc.
