Breakfast & Brunchdeliciouslyella
Spicy Beans on Toast
This spiced up version of a classic is served with avocado, pickled pink onions and fresh coriander for a flavour boost.
👥 2 Servings⏱️ Prep & Cook: 25 min🔥 Cook: 25 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Heat the oil in a heavy bottomed saucepan over medium high heat. Once hot and shimmering add the garlic, cumin, oregano and chili and allow to sizzle until fragrant, about ⏱️ 30 seconds to ⏱️ 1 minute. Add the tinned tomatoes, bring to a simmer and then reduce heat to medium low. Allow to bubble gently until darkened and reduced, about ⏱️ 12-15 minutes. Add the drained beans and heat until piping hot.
garlic2 clovesground cumin1 teaspoondried oregano1 teaspoon
2
While the beans are simmering, make the pickled onions by placing the sliced red onion into a small bowl. Squeeze over the lime juice, sprinkle with salt and toss to combine. Allow to marinate while the sauce simmers.
3
Just before the beans are done, place the bread in the toaster.
4
Top with half a portion of beans, half the pickled red onions, and half the avocado. Sprinkle with fresh coriander leaves and squeeze over some fresh lime juice before serving.
5
Store the other half of the beans in an airtight container for up to five days. Keep the remaining ½ of the avocado and the rest of the pickled red onions for ay 5 lunch.
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