White beans and spicy chipotle tomatoes on toast

Beans on toast.
Beans on toast. Photo: Supplied

A quick supper with a spicy Mexican kick from chipotle chilli. Use a spicy chorizo if you like it hot, or leave it out for a vegetarian option. Chipotle chillies in adobo are available at specialty stores and some supermarkets. They are a pantry staple if you like real Mexican food.


2 tbsp olive oil

1-2 cloves garlic, peeled and sliced

500g ripe tomatoes, roughly chopped

1 chipotle chilli in adobo sauce, chopped

2 x 400g tin cannellini beans, drained and rinsed

4 thick slices good quality sourdough toast

Handful fresh coriander leaves, washed and picked


1. Heat oil in pan, add garlic and cook for a minute or so until golden.

2. Add tomatoes and chilli. Cook for a few minutes until the tomatoes start to break down and make a sauce.

3. Add drained beans and stir through.

4. Pile onto sourdough toast, garnish with coriander and serve.

* If you would like to add chorizo then do so as step two: peel skin from one chorizo and break into chunks. Add to pan and cook for a few minutes before adding the tomatoes.