2 19ozcans low salt added navy beans or black eyed peasdrained and rinsed
2cupsfresh or frozen spinach or kalefinely chopped
To serve (optional):
6-8slicesof your favourite sourdough breadtoasted
1/4cupparsleychopped (optional for serving)
1cupcherry tomatoeshalved (optional for serving)
Heat the olive oil in a large nonstick skillet over medium heat and add the onion and garlic. Cook for about 3 minutes until fragrant and softened.
Add the spices, tomato paste, and mustard, and toss until the onions are coated in the spices and pastes.
Add in the soy, maple, apple cider vinegar, beans, and spinach or kale and give everything a toss to combine. Cook until the greens are wilted, and the sauce has thickened and coated all of the beans, about 5-7 minutes.
To serve, pile the beans on top of the crusty toasted bread. If desired, top with parsley and cherry tomatoes. Enjoy with a fork and knife.
Make sure you drain and rinse your canned beans before adding them to your nonstick skillet to avoid your beans being soggy.If you want to use dried beans instead of canned beans, 1/2 cup of dried beans comes out to 15oz canned beans. So just use 1 cup of dried beans and then a little bit extra to substitute.Once topped, these beans on toasts are best enjoyed right away. If you want to make this ahead of time, store the beans separately in the fridge in an airtight container.