Speedy smoky beans and toast

Cooking Appetiziers Speedy smoky beans and toast

This super-easy dish also makes a delicious brunch! Serve it topped with a fried egg.

Lables: Egg free Fish free Shellfish free
  1. Heat the oil in a large frying pan over medium heat. Add the chorizo. Cook, stirring, for 2 minutes or until golden. Add the onion, capsicum and garlic. Cook, stirring occasionally, for 5 minutes or until soft. Add the cumin, paprika and chilli. Cook, stirring, for 1 minute or until aromatic. Add the tomato and maple syrup. Season. Cook, covered, stirring occasionally, for 6 minutes. Add the beans and cook, uncovered, for 2 minutes or until warmed through.
  2. Preheat oven grill to high. Sprinkle bean mixture with cheese. Cook under grill for 2-3 minutes or until cheese is melted and golden. Serve with bread and top with coriander, if using.

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1 tbsp extra virgin olive oil
2 chorizo, finely chopped
1 large red onion, halved, thinly sliced
1 large red capsicum, thinly sliced
2 garlic cloves, crushed
2 1/2 tsp ground cumin
1 1/2 tsp sweet paprika
1/4 tsp dried chilli flakes
2 x 410g cans Ardmona Duo Tomatoes & Paste Mixed Herbs
2 tsp maple syrup
400g can cannellini beans, rinsed, drained
400g can butter beans, rinsed, drained
100g mozzarella, coarsely grated
Bread, chargrilled, to serve
Fresh coriander leaves, to serve

Adv

Autors
Preparation time
5
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Appetiziers
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