• 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


  1. 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.
  2. 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.