A homegrown favourite with an Italian twist: choose whichever antipasti vegetables you like, and definitely use the oil from the jar
P
erhaps you still have some cheeseboard odds and sods in the fridge from Christmas? I know I still have a few to get through, but, other than that, my fridge and cupboards are looking pretty bare. Beans on toast has always been my go-to meal in times such as these, and when I need comfort, familiarity and ease. What used to involve opening a tin and reheating the contents, however, has now become something slightly more elaborate. But only slightly: these beans are incredibly simple and quick to make, with store-bought antipasti adding real depth.
I like to use about one third pitted olives to a mix of sun-dried tomatoes and artichokes, but use whichever ratio and vegetables you have to hand. And absolutely use the olive oil from the antipasti jars – it is liquid gold.
Prep 10 min
