Smoky Walnut & Beans on Toast

To kick-start vegan month (November), California Walnuts has developed seven meatless meals for each day of the week.

The mild and creamy flavour of California Walnuts can be enjoyed in a host of recipes. Once ground, walnuts also offer a wholesome, plant-based meat substitute that can work in curries, pizza toppings and more.

Course: Breakfast 

Prep Time: 10 minutes 

Cook Time: 15 minutes 

Servings: 4

Calories: 472kcal

Ingredients

• ½ tbsp olive oil
• 4 spring onions chopped
• 1½ smoked paprika
• 400 g can mixed beans drained and rinsed
• 400 g can chopped tomatoes
• 1 tsp caster sugar
• 1 tbsp Worcestershire sauce
• 100 g California Walnuts chopped, plus extra to serve
• 2 tbsp chopped parsley
• 4 slices sourdough toasted

Instructions

• 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.

Nutrition

Serving: 247g | Calories: 472kcal | Carbohydrates: 45g | Protein: 17g | Fat: 23g | Saturated Fat: 2.7g | Fibre: 9.5g | Sugar: 9g

Notes

Salt: 0.86g