Pizza-Style Loaded Beans On Toast

Preheat the grill to high

Peel and finely chop (or grate) your garlic

Peel and finely dice your brown onion[s]

Drain and rinse your butter beans

Chop your basil finely, including the stalks

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the diced onion with a pinch of salt and cook for 3-4 min or until beginning to soften

Once softened, add the chopped garlic, dried oregano and drained butter beans and cook for 1 min or until fragrant

Once fragrant, add your chopped tomatoes, vegetable stock mix and half the chopped basil (you'll use the rest later!) with 200ml [260ml] [350ml] boiled water and 1 tsp [1 1/2 tsp] [2 tsp] sugar and cook for 5-6 min or until the sauce has thickened – these are your beans

Meanwhile, drain your mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper

Tear the drained mozzarella into rough, bite-sized pieces

Grate your Italian hard cheese

Slice your ciabatta[s] in half and place in the toaster for 1-2 min or until lightly toasted

Once toasted, transfer the ciabatta halves to one side of a tin foil-lined baking tray

Add your cherry tomatoes to the other side of the tray and drizzle with half your balsamic vinegar (you'll use the rest later!) and a grind of pepper

Tip: Cooking for 3 or more? Use 2 trays!

Top the toasted ciabatta halves with the beans, torn mozzarella, grated Italian hard cheese and a generous grind of pepper

Put the tray[s] under the grill for 4-5 min or until the cheese has melted and the tomatoes have blistered – these are your pizza-style loaded beans on toast

Wash your salad, then pat dry with kitchen paper

Add the salad to a large bowl with the balsamic roasted cherry tomatoes, remaining balsamic vinegar and a drizzle of olive oil – this is your balsamic tomato salad