Tamarind Beans On Toast Recipe

Using our LEON Tamarind Brown Sauce

Make the ordinary extraordinary with this spicy take on a British classic

Serves — 2 people
Prep Time — 15 minutes


1 tbsp LEON olive oil
½ red onion
2 garlic cloves
100ml of Tamarind brown sauce
1 tbsp tomato puree
100g passata
1 X 400g tin of cannellini beans
2 x doorstop slices of LEON Superwhite sourdough


Peel and chop the red onion and garlic. Add the olive oil to the pan and stir for 10 mins or so until the onion is translucent but not browned.

Add the tomato puree, tamarind brown sauce and cook for a further two minutes.

Drain and rinse the beans and add to the pan. Stir to cover them in the sauce.

Pour the passata in to the pan and simmer to thicken and reduce.

Slice the bread, brush with LEON Olive oil and griddle for 2 mins on each side.

Pour the beans on top and Season with salt and pepper.

Brown sauce was born in India as the famous tamarind sauce. Over time, most brown sauces have used less and less of it. So we’ve put tamarind back at its heart. It’s a plant packed with minerals and B vitamins. With its sweet, tangy, fruity flavours and hints of ginger, this is brown sauce as it should be.

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