Olive oil    2 tbsp
Green sticks celery, trimmed and chopped    2
Red onion chopped   1
Curry powder   2 tsp.
Thyme   1 tbsp.
Cooked barlotti, cannellini beans, drained and mashed   14 oz.
Crusty bread    4 slices


Calories    280

Total Fat    8g

Saturated Fate   1g

Carbohydrates   42g

Added Sugar    0

Fibre   6g

Sodium   205 mg



  • Heat the oil in a frying pan and cook the celery and onion in it over a moderate heat for 6-8 minutes. Stir frequently until softened but not browned.
  • Stir in the garlic, curry powder and savory or thyme and cook for 1 minute. Mix in the beans and cook gently for 3-4 minutes until heated all through.
  • Meanwhile, toast the bread on both sides. Spread the bean mixture on the toast and arrange the sliced tomatoes on top. Sprinkle with coriander and serve at once.