Toast with Smokey Beans

Ingredients

• 200 g kidney beans (canned)
• 200 g white giant beans (canned)
• 0.5 bunch Parsley
• 0.5 red bell pepper
• 3 tomatoes
• 1 Shallot
• 1 Garlic clove
• 2 tbsp olive oil
• 100 ml Vegetable broth
• Salt
• pepper (ground)
• 4 slices whole wheat bread

Instructions

1. 1.

   Rinse the beans under a sieve and drain well. Wash the parsley, shake dry, and finely chop the leaves. Peel the bell pepper, halve it, remove seeds, and dice into small cubes. Boil the tomatoes, shock in cold water, peel, quarter, seed, and dice similarly. Peel the shallot and garlic, finely chop, and sauté in a pan with hot oil until translucent.

2. 2.

   Add the bell pepper and beans to the pan, stir briefly, then add the tomato cubes and deglaze with broth. Season with salt and pepper, and simmer over medium heat for 5-8 minutes. Stir in the freshly chopped parsley and adjust seasoning. Toast the bread slices and serve topped with the bean mixture.