Breakfast Beans on Toast

Cook time: 10 minutes

Ingredients for 10 servings

Extra virgin olive oil – 2 tbsp.

Finely chopped sweet onion – ½ cup

Garlic – 2 cloves, minced

Tomato paste – ½ cup

Agave nectar – 1 tbsp.

Unsulfured blackstrap molasses – 1 to 2 tbsp.

Dijon mustard – 1 tbsp.

Water – ½ cup

White kidney beans – 2 (19 oz.) cans, rinsed and drained

Multigrain baguette – 1, cut on the diagonal into ¼ inch

Fresh salad greens – 2 cups

Chopped cilantro – 2 tbsp.

Method

1. In a skillet, fever olive oil over medium heat. Add chopped onion and garlic and sauté for 4 minutes, or until soft.

2. Add agave nectar, tomato paste, molasses, water, Dijon mustard, and kidney beans. Heat through. Turn off heat and let sit.

3. Meanwhile, toast baguette unit crispy. Set aside.

4. Prepare plates for two. Place a cup of salsa greens on each plate. Arrange toast at the side.

5. Spoon bean mixture over each piece of toast.

6. Garnish with chopped cilantro.

7. Serve.