2 - 3 servings
150g Canned Beans - Drained
1 Onion - chopped
4 Mushrooms - sliced
2 tsps Carwari Organic Agave Nectar
200g Canned Diced Tomato
1 tsp Cornflour
1TBS Olive Oil
1 cube Vegetable Stock (Optional)
Salt & Pepper
Heat the pan over high heat and add oil. Cook the onion until translucent then add mushroom and cool further 2 minutes.
Add canned diced tomato, Worcestershire Sauce, Agave Nectar and the mixture of water and cornflour. You can add vegetable stock if desired. Simmer for a few minutes.
Put drained canned beans and adjust the taste with salt and pepper. Cook further 2-3 minutes or until the sauce is thicker. Stop the heat.
Place the beans in serving bowls with toasted bread and garnish with chopped parsley.