Anti-Inflammatory Beans on Toast

Ingredients

• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon unsalted butter
• 3 cups thinly sliced cremini mushrooms
• 2 teaspoons tomato paste
• 1 (13.7-ounce) can baked beans in tomato sauce (such as Heinz)
• 4 slices multigrain bread, toasted
• 3/4 teaspoon chili powder
• 1 1/2 tablespoons lower-sodium Worcestershire sauce
• 1/4 teaspoon salt

Method

1. Melt butter in a large saucepan over medium-high heat. Add mushrooms; cook, stirring occasionally, until they begin to soften, about 5 minutes.5 min timer
2. Reduce heat to medium; add Worcestershire, tomato paste, chili powder and salt; stir until well incorporated. Cook, stirring occasionally, until the liquid has evaporated and the mushrooms are golden brown, about 5 minutes.5 min timer
3. Reduce heat to low and add beans; cook, stirring occasionally, until thoroughly heated, 3 to 5 minutes.5 min timer
4. Spoon 1/2 cup of the bean mixture onto each slice of toast and sprinkle with parsley.