[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text]This recipe adds a little extra sophistication to a classic and is super high in fibre, protein and those good fatty acids. As always, it’s tasty and only takes 5 minutes!
Ingredients:
Vinegar
400g Kidney/Butter/Cannellini beans
400g Tinned chopped tomatoes
1 Egg
2 slices of wholegrain bread
Smoked Paprika
Instructions:
- Set a saucepan of water and 1 drop of vinegar to simmer.
- Drain and rinse the kidney/butter/cannellini beans and heat with the chopped tomatoes for 4 mins.
- Meanwhile, crack your egg into a bowl.
- Stir the simmering water into a gentle whirlpool and slowly tip the egg into the centre. Cook for 3-4 mins.
- Toast your bread, butter and begin to assemble your fancy beans on toast. Take out your poached egg with a slotted spoon and sprinkle smoked paprika to serve.
Article source: https://www.bhf.org.uk/informationsupport/heart-matters-magazine/nutrition/cooking-skills/quick-healthy-meals[/vc_column_text][/vc_column][/vc_row]
