Cheesy Curried Beans on Toast (2)

These Cheesy Curried Beans from Yotam Ottolenghi make a quick and easy brunch, lunch or supper . They are best made with jarred beans but you can also use a tin. A 400g tin gives about 300g beans, so I increase the cream and cheese to take this into account. You could add extra spicing if you like.

Cheesy Curried Beans on Toast (2)
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Cheesy Curried Beans on Toast (2)
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Ingredients
Servings:
Instructions
  1. Put the chilli, onion, vinegar and a tiny pinch of salt in a small bowl, stir to combine, then leave to soften and pickle while you get on with the rest of the dish.
  2. Put a tablespoon and a half of oil in a medium saute pan on a medium-high heat. Once hot, add the ginger and garlic, and fry, stirring often, for two to three minutes, until lightly golden and fragrant.
  3. Add the spices, cook for 30 seconds, then stir in the butter beans, a quarter-teaspoon of salt and plenty of black pepper. Turn off the heat and leave to cool for five to 10 minutes. Meanwhile, heat the oven grill to a high setting. Once the bean mix is cool, stir in the coriander, cream and cheese.
  4. Place the slices of bread on a small baking tray and grill for two minutes. Remove, flip over and drizzle the untoasted sides with the remaining tablespoon of oil.
  5. Top with the butterbean mixture and grill for four to five minutes, until golden and bubbly. Spoon half the pickled onion mixture over the top and serve the rest in a bowl alongside.
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