Cheesy Masala Beans on Toast (Printable Version)
# What You’ll Need:
→ Base Ingredients
01 -
2 slices white sourdough toast
02 -
400g tin baked beans
03 -
1 tbsp ghee
04 -
1/2 tsp cumin seeds
05 -
1 medium red onion, finely chopped
06 -
1 green chilli, finely sliced on the bias
07 -
1 tsp garam masala
08 -
1/4 tsp turmeric
09 -
1-2 tsp fresh coriander leaves and stalks, chopped
→ Toppings
10 -
75g Cheddar, grated
11 -
75g Red Leicester, grated
12 -
1/2 small red onion, finely chopped
13 -
2 green or red chillies, finely sliced on the bias
14 -
1 tbsp chopped coriander leaves
15 -
2 tsp hot sauce (e.g., Tabasco)
# Steps to Follow:
01 -
Melt the ghee in a saucepan. Add cumin seeds and allow them to sizzle for 30 seconds before adding the chopped onions. Sauté for 2 minutes, then add the sliced chillies and cook for an additional 30 seconds.
02 -
Lower the heat and add garam masala, turmeric, fresh coriander, and baked beans. Stir well to combine, then simmer over low heat for 2 minutes. Prevent the beans from drying out by adding water if necessary. Taste and season as needed.
03 -
Toast the bread slices and slather with the hot baked beans. Top with chopped red onions, chillies, grated cheese, and drizzle with hot sauce.
04 -
Grill the toasts until the cheese has melted and turned golden. Slice the toasts into triangles and serve immediately.
# Additional Notes:
01 -
Do not freeze cooked toasts; prepare the beans ahead up to 2 days and refrigerate.
02 -
For a vegan option, replace ghee with vegan butter or oil, and use vegan cheese.
03 -
For a gluten-free option, use gluten-free bread.