Chilli Beans on Toast

Hi, this recipe is from Tesco's January 2022 magazine, page 45 or find online here.

I thought that this recipe was a really nice take on the typical beans on toast. It incorporated lots of spices in the fajita mix and chillies to make a delicious tomato sauce to go with the beans.

I made this recipe in advance so that it would be ready for tea time later in the evening and this meant that the flavours had longer to develop in the pan so I would suggest making in advance if you can, for a deeper flavour, don't worry if you can't though. Also, I served the chilli beans with grated cheese on top and some spinach on the side. However, the photos of these didn't come out too well, so I had to use a plain one as it had the best picture quality.

Lastly, this would work well with any type of beans kidney beans, broad beans, haricot beans etc... and you could even mix up which type you use. The vegetables can be flexible too with aubergine, courgette, carrot, sweetcorn and spinach all being nice additions / substitutions in the chilli. Alternatively, you could serve this with rice, pitta breads, over a jacket potato or with cous cous for different variations on this dish, if you like.

Enjoy!

Hazel :)

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Dietary Info:

-Suitable for Vegetarians

-No Nuts

-Main Meal

-Unsuitable for Vegans

{In place of the soft cheese, use a vegan version or use a dairy-free plain, greek-style yogurt, or dairy-free soured cream or crème fraiche.} 

-Contains Dairy

{See above.}

-Contains Gluten

{Serve with rice or mashed potatoes instead, or use gluten-free bread if you like.}

Serves: 4

Prep: 50mins 

Cook: 20mins 

Ingredients:

-1 tbsp olive oil

-1 onion, finely chopped {I used a brown onion, but a red onion would work nicely here too.}

-3 peppers, deseeded and diced {I used 2 red and 1 green.}

-2 garlic cloves, crushed

-1 red chilli, deseeded (optional) and finely chopped {I used a pinch of dried chilli flakes, if I had to guess it was about 1/2tsp.}

-30g sachet fajita seasoning {I used 30g out of a tub of fajita seasoning, this one.}

-400g tin chopped tomatoes

-1 reduced-salt vegetable stock cube, made up to 250ml {Mine wasn't 'reduced-salt'.}

-2 x 400g tins black beans, drained and rinsed

-8 slices wholemeal farmhouse bread

-50g soft cheese {I served with grated cheese on top and spinach on the side.}

-10g fresh coriander, roughly chopped

-4 spring onions, finely sliced​

IF YOU DON'T HAVE CHOPPED TOMATOES, CHOP UP A TIN OF PLUM TOMATOES INSTEAD

Method:

1: Heat the oil in a medium saucepan {I used a wok.} over a medium heat and fry the onion and peppers for 8-10 mins until soft, stirring frequently. {The peppers don't have to be completely cooked through yet as they will get more cooking time while boiling.} Add the garlic and chilli and fry for 1 min more, or until fragrant. 

2: Stir in the fajita seasoning {coating all the veg.}, then add the chopped tomatoes, stock and black beans. Simmer for a further 10-15 mins until thickened. {If too much liquid evaporates make up some more stock or add water.} Season well. 

3: Meanwhile, toast the bread and divide between 4 plates. Spoon over the chilli beans and add a dollop of soft cheese. Sprinkle with the coriander and spring onions, then grind over some black pepper.

While you're here...

I have a Pinterest for all my recipes, where you can save them to boards for the future and categorise them into different types of recipe e.g Sunday Dinners, picnic ideas etc. My account is @hazellikestocook, or find the link below. Also, I have a whole blog post explaining this in more detail here and https://hazelscookingandbakingblog.blogspot.com/2021/02/pinterest.html. 

https://pin.it/5xDvARk - my profile

This recipe:

https://pin.it/h3s2me7