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Bloody Mary baked beans
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Hangover-friendly brunch, the ultimate post-party remedy.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 onion, halved, thinly sliced
  • 2 celery stalks, stalks thinly sliced, pale inner leaves reserved to garnish
  • 1 red capsicum, seeds removed, sliced into long, thin strips
  • 22.20 gm tomato paste
  • 400g can chopped tomatoes
  • 7.80 gm Tabasco, or to taste
  • 6 sourdough bread slices, halved crosswise
  • 40g unsalted butter
  • 200g feta
  • Celery salt (optional), to sprinkle
Instructions:
  • In a saucepan over medium heat, sauté onion and celery in oil for 3-4 minutes. Next, add capsicum and cook for an additional 4 minutes. Finally, add garlic and cook for 1 minute until fragrant.
  • Combine tomato paste, beans, and chopped tomato with 200ml water in a pot. Add Tabasco and season generously. Bring to a boil, then simmer on medium-low heat for 10-15 minutes, stirring occasionally, until slightly thickened.
  • Preheat the grill to medium-high. Grill the sourdough slices lightly for 1 minute on each side. Spread butter on one side, top with crumbled feta, and a sprinkle of celery salt if desired. Grill for an additional 1-2 minutes until the feta is golden.
  • Distribute beans into individual bowls, top with celery leaves, and pair with sourdough toasts.

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