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. ---------------------------------------------------------------------------
Nutrition
Ingredients
