Ingredients
Method
1.Heat oil in medium saucepan, add onion, chilli and garlic; cook, stirring, over medium heat, until onion is soft. Stir in paste, then undrained tomatoes and sauces; bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until mixture is thickened slightly.
2.Add beans to tomato mixture; cook, stirring, until beans are heated through. Stir in parsley.
3.Meanwhile, toast bread. Serve chilli beans on toast; sprinkle with chives.
Chilli beans can be served either hot or cold. Store beans, covered, in the refrigerator for up to three days. Keep any leftover bread in the freezer to use at a later date.
Note
