Recipes from The Hunger Crushing Combo Method by Abbey Sharp, RD. Copyright © 2026by Abbey Sharp, RD. Featured with permission of Balance Publishing, an imprint of Hachette Book Group. All rights reserved.
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This recipe is: Vegetarian, Nut Free, Dairy Free (Option), Vegan (Option), Gluten Free (Option), Soy Free (Option)
Ingredients
- 2 tsp extra virgin olive oil
- ½ yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp garlic powder
- 1 tsp chilli powder, or more to taste
- 4 tbsp tomato paste
- 2 tbsp yellow mustard
- 1 ½ tsp reduced sodium soy sauce, tamari or coconut aminos (for soy or gluten free)
- 4-5 tbsp maple syrup, or to taste
- 3 tbsp apple cider vinegar
- 2 x 19 oz cans reduced sodium navy beans, drained and rinsed
- 2 cups fresh spinach or kale leaves, finely chopped
- Salt and pepper, to taste
For Serving:
- 4 large slices whole grain Sourdough or whole grain wheat bread, toasted
- 2 oz sharp aged cheddar cheese, grated
- 2 cups cherry tomatoes, halved
- Flat leaf parsley, chopped, for garnish
Directions
- Heat the olive oil in a large nonstick skillet over medium heat. Add in the onion and cook for 2-3 minutes until soft.
- Add in the garlic, and spices and stir until fragrant, about one minute. Then add in the tomato paste, yellow mustard, soy sauce, maple syrup, vinegar and beans. Toss the beans in the spices and sauce.
- Add in the greens and cook until they’re wilted, and the sauce is thickened, about 5-6 minutes. Season with salt and pepper to taste.
- To serve, sprinkle the cheese amongst the toast slices, then pile the beans on top to allow the cheese to melt. Garnish with cherry tomatoes and parsley, if desired. Enjoy hot with a fork and knife (because she’s messy!)