This recipe is cheap to make and can be eaten as breakfast, lunch or even a hardy dinner meal. I have used cannellini beans and chickpeas in this recipe however you can use whichever bean are in your pantry, such as butter bean, borlotti beans, or even four bean mix. This is a amped up version of your baked beans on toast with all the tasty Italian flavours of tomato, garlic & rosemary.
I was first introduced to this dish when my husband and I went on a trip to Japan. Before this trip my husband wasn’t much of a Japanese food eater this was 9 years ago, now we enjoy almost every week. We were also interested in the historic culture Japan so proudly exuded. The friendliness and politeness of the locals made our way around the predominantly non english speaking, ever so populated country much easier and enjoyable. Yet another reason we fell in love with Japan.