Smoky Beans & Greens On Toast

This will keep you going right through until lunch, and tastes amazing!

SERVES 4

Ingredients

4 tbsp olive oil
2 onions, thinly sliced
4 garlic cloves, chopped
4 tsp smoked paprika
1 tsp dried chilli flakes
300g (10.5 oz) kale, stems removed, sliced
2 x 400g (14.1 oz) cans cannellini or butter beans, rinsed and drained
400g (14.1 oz) can chopped tomatoes
2 tbsp soy sauce
200ml (6.7 fl oz) water
8 slices of bread (e.g. rye), toasted
Salt and pepper

To serve

1
Heat the olive oil in a large saucepan over a medium heat. Add the onions and garlic and cook for 3-5 minutes until softened. Add the paprika and chilli flakes and season well.
2
Add the kale and cook, stirring, until wilted. Now add the beans, chopped tomatoes, soy sauce and measured water. Turn up the heat and simmer for 5 minutes, until piping hot. Serve the beans and greens on toast.
3
Any leftovers can be stored in the refrigerator for up to 3 days, or in the freezer for 3 weeks.

Recipes extracted from Happy Healthy Strong: The Secret To Staying Fit For Life by Krissy Cela. Published by Aster (£16.99) (octopusbooks.co.uk)