Baked Smokey Butterbeans & Vine Tomatoes on Sourdough
Prep Time
5 mins
Cook Time
30 mins
Course: Breakfast, Light Bite
Cuisine: English
Servings: 2 servings
Author: Joanne
Baked beans
  • 1 tin butterbeans rinsed, drained
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp sweet smoked paprika
  • 1 tsp pure maple syrup
  • 1 tsp red wine vinegar
  • 2 TBSP tomato puree paste
  • 4 TBSP water
Remaining ingredients
  • 20 vine tomatoes
  • 4 cloves garlic
  • 4 slices sourdough bread
  • 1/2 avocado sliced
  • ground black pepper
  • 2 tsp olive oil
Baked beans
  1. Place all of the baked beans ingredients together in an oven proof dish and mix together.

  2. Add the vine tomatoes and garlic (no need to peel), on top of the beans and place the dish in a pre-heated oven at 180 degrees C for 30 minutes.

  3. Toast the sourdough bread just before the beans are due to come out of the oven.

  4. Place the toasted sourdough on 2 plates and top with half of the baked beans for each serving, add the vine tomatoes and 2 cloves of garlic each (squeeze the garlic from the skin).

  5. Add a few slices of avocado, olive oil and season with ground black pepper before serving.