Cheesy Masala Beans Toast (Print View)
Toasted sourdough topped with spiced beans, melted cheese, chillies, and fresh coriander.
# What You'll Need:
→ Bean Mixture
01 -
2 slices white sourdough bread
02 -
400 g canned baked beans
03 -
1 tablespoon ghee
04 -
0.5 teaspoon cumin seeds
05 -
1 medium red onion, finely chopped
06 -
1 green chilli, finely sliced
07 -
1 teaspoon garam masala
08 -
0.25 teaspoon ground turmeric
09 -
1 teaspoon fresh coriander leaves and stalks, finely chopped
→ Topping
10 -
75 g Cheddar cheese, grated
11 -
75 g Red Leicester cheese, grated
12 -
0.5 small red onion, finely chopped
13 -
2 green or red chillies, finely sliced
14 -
1 tablespoon coriander leaves, chopped
15 -
2 teaspoons hot sauce (such as Tabasco)
# Directions:
01 -
Melt ghee in a saucepan over medium heat. Add cumin seeds and let them sizzle for 30 seconds. Stir in finely chopped red onion and sauté for 2 minutes until softened. Add sliced green chilli and cook for an additional 30 seconds.
02 -
Reduce heat to low. Add garam masala, turmeric, chopped coriander leaves and stalks, and canned baked beans. Stir thoroughly to combine. Simmer gently for 2 minutes, ensuring the mixture does not dry out; add a splash of water if needed. Taste and adjust seasoning if necessary.
03 -
While the beans are simmering, toast the slices of white sourdough bread until golden and crisp.
04 -
Place toasted bread on a baking tray. Generously spoon the hot masala beans onto each slice. Sprinkle with chopped red onion, sliced chillies, grated Cheddar, and grated Red Leicester cheese.
05 -
Place the assembled toasts under a hot grill until the cheese is melted and golden. Remove from the grill and drizzle with hot sauce and chopped coriander leaves.
06 -
Slice the toasts into triangles and serve immediately while hot.
# Notes:
01 -
If the masala beans mixture becomes too thick, add a small amount of water to maintain a creamy consistency.
02 -
Optionally, spread butter on the toast before layering the beans if a richer flavour is desired.