1 onion, grated on a box grater
1 tbsp olive oil
1 tsp hot smoked paprika
200 ml passata
400 g tin cannellini beans, rinsed and drained
1 handful flat-leaf parsley chopped
4 slices sourdough bread
1 clove garlic, halved
- Cook the onion in olive oil for a few minutes. Add the smoked paprika and cook for a minute then add the passata. Simmer for 5 minutes then stir in the beans and cook for 5 minutes. Stir in the parsley.
- • Toast the bread then rub with the cut side of the garlic. Pile on the beans and serve.