Turbo Beans & Cheese on Toast
This recipe transforms the simple classic into a more substantial meal. Aromatic spices, garlic, and tomatoes are simmered into a rich sauce for your chosen beans. The mixture is then spooned over toasted crusty bread, covered with grated cheese, and grilled until golden and bubbling. It's a comforting and speedy dish perfect for any time of day. The recipe serves four people and takes just 42 minutes from start to finish.
Ingredients
- 2 tbsp vegetable oil or other oil
- 1 large onion finely chopped
- 4 garlic cloves finely chopped
- 1 tsp smoked paprika plus extra for sprinkling
- 1 tsp ground cumin
- chipotle chilli paste to taste, or use chilli flakes (optional)
- 200g can chopped tomatoes or passata
- 2 x 400g cans beans of your choice (kidney and cannellini work well), drained and rinsed
- 4-8 slices crusty bread
- 150g grated cheddar
Method
- Warm the oil in a heavy-based frying pan and cook the chopped onion for 8-10 mins until soft and beginning to caramelise. Stir in the garlic, smoked paprika, cumin, and chipotle chilli paste or chilli flakes if using, along with seasoning. Cook for a few minutes more until fragrant.
- Pour in the tomatoes, then use 100ml water to rinse the can and add this liquid to the pan. Let it simmer for 10-15 mins until the sauce thickens. Blend the sauce smooth with a hand blender, check the seasoning, then stir in the drained beans. Heat for 5 mins until the beans are very hot.
- Set your grill to high and toast the bread slices for 3-5 mins. Spoon the hot bean mixture onto the toast, scatter over the grated cheddar, and place under the grill until the cheese is melted and bubbling. Finish with a sprinkle of paprika and serve straight away.
Nutrition (per serving)
Calories554 kcal
Fat21 g
Saturates9 g
Carbs58 g
Sugars10 g
Fibre15 g
Protein26 g
Sodium560 mg
Salt1 g
Recipe details
Skill levelEasy
CategoryBreakfast
DietVegetarian
