Name: Mexican-inspired beans on toast
Total time: 1800 s
Yield: 4
Ingredients: 200 gram Piccolo vine tomato; 3 clove garlic; 1 tin kidney beans; 1 teaspoon chipotle chilli paste; 1 avocado; 1 lime; 1 pinch chilli flakes; 4 slice sourdough bread; 2 tablespoon chimichurri

Step 1

Preheat the oven to 180°C/160°C fan/gas mark 4. Arrange the tomatoes (200 g) on a baking tray, drizzle with olive oil, season with salt and pepper and bake for 15-20 minutes, until soft and squishy.

Step 2

Meanwhile, heat a splash of oil in a frying pan over a medium heat and add the chopped garlic (3 cloves) . Cook for a minute or so, until it just starts to brown, before adding the chilli paste (5 g) (add more if you like it spicy) and cooking for another minute.

Step 3

Add the kidney beans (1 tin) and their liquid. Season with salt and pepper, then turn the heat down to a simmer. Cook for 10-15 minutes, until thickened.

Step 4

Slice the avocado (1) , grate over the zest and squeeze over most of the juice of the lime (1) , then scatter over the chilli flakes (1 pinch) . Toast the Collection crafted sourdough bread (4 slices) .

Step 5

To serve, drizzle the toast with a little olive oil and rub each piece with the remaining garlic clove. Pile on the beans, roasted tomatoes and avocado. Serve with an extra squeeze of lime and a spoonful of chimichurri (30 mL) .

Mexican-inspired beans on toast

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