“Posh fare for poor students. Healthy, filling, fibrous, and, most importantly, DIRT CHEAP.”
READY IN:
15mins
SERVES:
2
YIELD:
2 Beanwiches
UNITS:
US

Ingredients Nutrition

Directions

  1. Sauté the onion and garlic in the peanut oil for 1 minute.
  2. Add the tomato paste, continuing to sauté.
  3. Add the vinegar, mix thoroughly, add the tin of beans. Reduce heat and allow to simmer.
  4. Toast the bread to crispy while it simmers.
  5. Check taste of beans, season to taste.
  6. Allocate about 3/4 cup of beans per 2 slices of toast. This yields enough for 2-3 lunches, since the beans keep for a few days.
  7. For vegetarian do not use the Worcestershire sauce or find a vegetarian version.

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