Ingredients: 
1 tbsp oil 
2 cloves garlic, crushed 
1 onion, diced 
1 and ½ tsp of ground coriander 
1 and ½ tsp of paprika 
1 tsp ground chilli 
400g can of kidney beans in spring water, drained 
400g can of butter beans in spring water, drained 
2 x 400g cans of no-added-salt chopped tomatoes 
2 cups of frozen/fresh vegetables of your choice 
12 slices of wholegrain bread

Method: 

1. Add oil to a large pan and put over medium-high heat. 
2. Add onion, garlic and ground spices to the pan and fry for 2-3 minutes or until the onion is soft. 
3. Stir in kidney beans, tinned tomatoes and frozen/fresh vegetables. 
4. Bring to the boil and then reduce heat to low. Cook on low for 10 minutes or until thick. 
5. Toast the wholegrain bread and butter it when done. 
6. Serve bean mixture on toast. 
7. Top with fresh herbs and black pepper (optional). 

Recipe adapted from Healthy Food Guide.