Bloody Mary baked beans

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Bloody Mary baked beans

Description

This hangover-friendly brunch is the perfect pick-me-up after the festive season.

Cooking Time

Preparation Time :10 Min

Cook Time : 20 Min

Total Time : 30 Min

Ingredients

Serves :
  • 1 tablespoon extra virgin olive oil


  • 1 onion, halved, thinly sliced


  • 2 celery stalks, stalks thinly sliced, pale inner leaves reserved to garnish


  • 1 red capsicum, seeds removed, sliced into long, thin strips


  • 2 garlic cloves, finely chopped


  • 1 tablespoon tomato paste


  • 400g can cannellini beans, rinsed, drained


  • 400g can chopped tomatoes


  • 1 1/2 teaspoons Tabasco, or to taste


  • 6 sourdough slices, halved crosswise


  • 40g unsalted butter


  • 200g feta


  • Celery salt (optional), to sprinkle

Directions

  • Heat oil in a saucepan over medium heat. Add onion and celery, and cook, stirring, for 3-4 minutes, then add capsicum and cook for a further 4 minutes. Add garlic and cook for 1 minute or until fragrant.
  • Add tomato paste, beans and chopped tomato with 200ml water, then stir to combine. Add Tabasco to taste and season well. Bring to the boil, then reduce heat to medium-low and cook, stirring occasionally, for 10-15 minutes until slightly thickened.
  • Preheat grill to medium-high. Lightly grill sourdough for 1 minute each side. Spread one side with butter, crumble over feta and sprinkle with celery salt, if using. Grill for a further 1-2 minutes or until feta is golden.
  • Divide beans among serving bowls, garnish with celery leaves and serve with sourdough toasts.