An attempt to expand my canned bean repertoire, based on this five-ingredient recipe.
1. Slice one onion and caramelise. Set aside.
2. Deglaze the pan with a small splash of wine or broth, and toss drained dark red kidney beans in to coat in the flavourful liquid. Set aside.
3. Toast walnuts or pecans in the pan.
4. Combine all the ingredients and set aside to cool. When cooled, mix in goat cheese or feta crumbles.
5. Serve with brown rice, tri-colour quinoa, or on a bed of arugula.