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.
Ingredients
- 1 green chilli thinly sliced into rounds, seeds and all (10g)
- ½ red onion thinly sliced into rounds (60g)
- 1 tbsp apple cider vinegar
- salt and black pepper
- 2½ tbsp olive oil
- 25 g ginger peeled and finely grated
- 4 garlic cloves peeled and crushed
- ½ tsp cumin seeds
- 1 tsp mild curry powder
- ¼ tsp chilli flakes
- 200 g jarred butter beans drained weight
- 1½ tbsp coriander leaves roughly chopped,
- 60 ml double cream
- 100 g mature cheddar roughly grated
- 2 large slices sourdough cut 1½cm thick, or 3 small ones
Servings:
Instructions
- 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.
- 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.
- 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.
- 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.
- 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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