Ingredients
- ½ tablespoon olive oil
- 4 spring onions, chopped
- 1½ smoked paprika
- 400g can mixed beans, drained and rinsed
- 400g can chopped tomatoes
- 1 teaspoon caster sugar
- 1 tablespoon worcestershire sauce
- 100g California walnuts, chopped, plus extra to serve
- 2 tablespoons chopped parsley
- 4 slices sourdough, toasted
Preparation:
- Heat the oil in a large saucepan and fry the spring onions for 1 minute, then add the paprika. Add the beans, tomatoes, sugar, Worcestershire sauce, walnuts and 100ml water. Cover and bring to the boil, cook for 5 minutes, stirring occasionally. Remove the lid and cook for a further 3 minutes. Season to taste.
- Stir in half the parsley and spoon over the toasted sourdough bread, serve sprinkled with remaining parsley and extra walnuts.
Cooks tip:
Try using hot smoked paprika for an extra kick or add fried diced pancetta or chorizo for extra flavour.
