Masala Baked Beans on Toast Recipe
This recipe is one of those dishes that takes me back to my student days *mumble* years ago, Indian-influenced masala beans on toast, a much loved British dish given a twist and a not-inconsiderable hit of chilli heat.
Servings 2 Servings
Calories 572kcal
Ingredients
- 2 Slices Bread 25mm or 1" Thick (125-135g in Total)
- Ghee or Butter To spread on the toast
- 1 Small-Medium Shallot 35g
- 1 Green Finger Chilli Pepper
- 1 tablespoon Ghee
- 1 Garlic Clove
- 1 teaspoon Curry Powder
- ½ teaspoon Garam Masala
- 400 g Tin of Baked Beans 14oz
- 1 teaspoon Dried Fenugreek Leaves
- Fresh Coriander to Serve
Instructions
- Cut the shallot in half, peel it and then dice it as finely as you can.
- Cut the chilli pepper into thin rounds.
- Heat a 15cm or 6" saucepan over a medium-low heat and add the ghee. Toss the onions and chilli peppers into the pan and cook them for 5 minutes, stirring occasionally. You are not looking to add any colour to the shallots, so if they begin to go golden, reduce the heat a little.
- Mash the garlic clove into a paste; a pinch of salt helps with this process. Add this garlic paste and cook for 1 minute, stirring all the time.
- Throw in the curry powder and garam masala, and stir to "bloom" the spices in the ghee.
- Add the baked beans, stir and cook until they are hot.
- Whilst the beans are heating through, toast the bread to your liking and ghee or butter it generously.
- Just before you are ready to serve, crush the fenugreek into the beans and give them a stir.
- Serve the beans over the toast with a generous sprinkle of fresh coriander.
Video
Nutrition
Serving: 1 | Calories: 572kcal | Carbohydrates: 86g | Protein: 18g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Cholesterol: 47mg | Sodium: 1405mg | Fiber: 13g | Sugar: 24g
