1 tbsp vegetable oil
½ small red onion, diced
1 garlic clove, peeled and finely chopped
1 tin chopped tomatoes
1 tsp smoked paprika
2 tsp red wine vinegar
1 tin butterbeans, feijoada beans or chickpeas, drained and rinsed
¼ tsp sugar or ½ tsp agave syrup (optional)
½ tsp mixed herbs (optional)
¼ tsp liquid smoke
Salt and pepper to taste
2 slices of wholewheat toast with vegan margarine spread
How to prepare it
Heat the oil in a small saucepan and add the onion and garlic and fry until softened. Add the tomatoes, paprika, vinegar, beans, liquid smoke sugar, and herbs and stir. Season to taste.
Bring to a simmer then cook for 15 mins until thickens. Serve on toast, spread with vegan margarine.
It can be served with plant-based sausages, roasted eggplants, fried portobello mushrooms, mixed seeds, and hummus.