25g fresh basil, finely chopped, a few leaves reserved to garnish
12 slices wholegrain bread
30g parmesan-style vegetarian cheese, shaved, to serve
Lightly toast the pine nuts in a dry non-stick frying pan. Put the baked beans in a medium pan and stir in the toasted pine nuts, oregano, sun-dried tomatoes and basil. Heat for 15 min, stirring now and then. Meanwhile, toast the bread.
Serve the beans on the toast, topped with the cheese and garnished with extra basil leaves.
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