1 red onion, sliced or chopped
1 garlic clove, crushed
200g cherry tomatoes, whole or halved
15ml balsamic vinegar
5ml brown sugar
1 x 410g can cannellini beans, drained
5 – 10ml basil pesto
Salt and milled black pepper
4 – 6 slices Albany Ultima Rooibos & Rye bread, toasted
Fresh rocket and/or basil leaves, torn (optional)
Heat the oil in a pan and gently fry the onion and garlic for 4-5 minutes.
Add the cherry tomatoes, balsamic vinegar and brown sugar. Cook for 3-4 minutes.
Stir in the cannellini beans, pesto and season with salt and pepper. Heat through for 2-3 minutes.
Serve on toast, topped with rocket leaves and/or basil leaves.
A handful of baby spinach leaves or cooked and chopped bacon make tasty additions.