Ingredients:
- 2 slices of white sourdough toast
- 1 x 400g tin baked beans
- 1 tablespoon ghee
- 1/2 teaspoon cumin seeds
- 1 medium-sized red onion, finely chopped
- 1 green chili, finely sliced on the bias
- 1 teaspoon garam masala
- 1/4 teaspoon turmeric
- 1-2 teaspoons fresh coriander leaves and stalks
For topping the toasts:
- 75g Cheddar cheese, grated
- 75g Red Leicester cheese, grated
- 1/2 small red onion, finely chopped
- 2 green or red chilies, finely sliced on the bias
- 1 tablespoon chopped coriander leaves
- 2 teaspoons hot sauce (such as Tabasco)
Instructions:
1. In a saucepan, melt the ghee. Add cumin seeds and let them sizzle for about 30 seconds. Then, add the chopped onions. Sauté for 2 minutes, then add the sliced chilies. Cook for an additional 30 seconds.
2. Reduce the heat and add the garam masala, turmeric, fresh coriander, and baked beans. Stir well to combine, then simmer over low heat for 2 minutes. Be careful not to overcook, as the beans may dry out. If needed, adjust the consistency with a little water. Taste to check the seasoning, adding more salt or sugar if desired.
3. Toast the sourdough bread slices. Spread the hot baked beans on the toast, then top with chopped red onions, chilies, and grated Cheddar and Red Leicester cheeses.
4. Grill the toasts until the cheese has melted and turned golden brown.
5. Optionally, spread butter on the toast before adding the beans.
6. Slice the toasts into triangles and serve immediately. Enjoy!
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