Borderfields #isBetter - Chilli Beans on Toast

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This my friends is the latest 'must have' item that I have to tell you all about. Made in the UK, half the saturated fat of most oils and packed full of Omega 3 & 6, what's not to love? 

I was set a challenge to create a scrumptious recipe using Borderfields Rapeseed Oil - brunch here we come! 

I decided on shaking up the classic beans on toast with a double dose of chilli.

You will need:
  • 5 teaspoons of Borderfields Chilli Infused Rapeseed Oil
  • 1 tin of cannellini beans
  • 2 rashers of bacon
  • 1 onion - chopped
  • 1 clove of garlic - grated
  • Drizzle of honey
  • 2 tablespoons of tomato puree 
  • Tin of chopped tomatoes 
  • Crushed chillies
  • Teaspoon of paprika
  • Salt & pepper
  • Wholemeal Bread
  • Chedder cheese (optional)
  • Avocado

How to:
  • Heat your rapeseed oil in the pan and add your bacon, cook for about 5 mins until it is nice and crispy.
  • Add your onions and garlic and cook for a further 3 mins.
  • Add your chopped tomatoes, puree, paprika, drizzle of honey, sprinkle of chillies and S&P - stir it all up. Leave to cook on a low heat for 30 mins.
  • Add in your cannellini beans, stir and leave to cook for a further 10 mins.
  • Ta daaaaa, serve with chunky toast and avocado for a filling, hearty brunch with a fiery kick. 

So if you've bean planning to have a rustic brunch, you've got to try these and see for yourself how Borderfields #isBetter.



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