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Global Appetizer

Cheesy Beans on Toast Recipe

Name: Cheesy Beans on Toast Recipe
Prep time: PT15.00M
Cook time: PT50.00M
Total time: PT66.00M
Yield: 4.00
Cuisine: Global
Ingredients: 3 Tablespoons MAGGI Hot & Sweet Tomato Chilli Sauce; 1 Cup Rajmah; 1 Tablespoon Oil; 1 Unit Onion (Finely Chopped); 3 Cloves Garlic (Minced); 3 Units Tomato; 1 Teaspoon Cumin Powder; 1/2 Teaspoon Red Chilli Powder; 1 Pinch Salt (To Taste); 8 Slices Bread; 1/2 Cup Cheese Grated; 2 Tablespoons Chilli Flakes; 3 Tablespoons Coriander Leaves (Chopped)

(0)

66Min

Medium

Recipe Variants

This is a typical British breakfast item, and you get several adaptations in café's including cheese on the top, stir fried mushrooms, chilli flakes, poached egg. Often consumed with a cup of coffee, it’s a wholesome and nutricious breakfast. To add a twist, cover the cooked beans on toast with a sprinkle of grated cheese and crushed pepper or chilli flakes.

Ingredients

4 Servings

3 Tablespoons

MAGGI Hot & Sweet Tomato Chilli Sauce

1 Cup

Rajmah

1 Tablespoon

Oil

Onion (Finely Chopped)

3 Cloves

Garlic (Minced)

Tomato

1 Teaspoon

Cumin Powder

0.5 Teaspoon

Red Chilli Powder

1 Pinch

Salt (To Taste)

8 Slices

Bread

0.5 Cup

Cheese Grated

2 Tablespoons

Chilli Flakes

3 Tablespoons

Coriander Leaves (Chopped)

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Nutrition Value

Energy

359.37 kcal

Protein

15.95 g

Carbohydrates

49.08 g

Fats

11.47 g

Information per serving

Step 1
15 Min

Prepare ingredients as mentioned in the list.
Step 2
20 Min

Place the pre-soaked lobia/rajmah and 2 cups water in a pressure cooker, cook for 15 minutes after the first whistle. Remove from fire and allow to cool. Once the pressure is released, open the cooker and drain out the excess liquids. You can store this liquid and use it for vegetable stock or to knead atta for rotis.
Step 3
10 Min

Heat oil in a pan, add in the onions and garlic and give it a light sauté until the onions are soft and translucent. Add the tomato puree, cumin powder and red chilli powder and cook on low flame till tomato puree is well cooked. Add the MAGGI Hot & Sweet Tomato Chilli Sauce, mix well.
Step 4
12 Min

Add in the cooked drained lobia/rajmah into the tomato gravy. Mix well until the beans get well coated with the tomatoes. Cover the pan, turn the heat to low and simmer the beans for about 5 minutes or until the beans are well coated with the spices and tomatoes. Check the salt and seasoning and adjust to suit your taste.
Step 5
8 Min

Toast the bread slices and divide the cooked beans into 8 portions and place on each toast. Sprinkle some grated cheese and chilli flakes on each toast.
Step 6
1 Min

Serve garnished with coriander leaves.

Step 1 of 6

Prepare ingredients as mentioned in the list.

Step 2 of 6

Place the pre-soaked lobia/rajmah and 2 cups water in a pressure cooker, cook for 15 minutes after the first whistle. Remove from fire and allow to cool. Once the pressure is released, open the cooker and drain out the excess liquids. You can store this liquid and use it for vegetable stock or to knead atta for rotis.

Step 3 of 6

Heat oil in a pan, add in the onions and garlic and give it a light sauté until the onions are soft and translucent. Add the tomato puree, cumin powder and red chilli powder and cook on low flame till tomato puree is well cooked. Add the MAGGI Hot & Sweet Tomato Chilli Sauce, mix well.

Step 4 of 6

Add in the cooked drained lobia/rajmah into the tomato gravy. Mix well until the beans get well coated with the tomatoes. Cover the pan, turn the heat to low and simmer the beans for about 5 minutes or until the beans are well coated with the spices and tomatoes. Check the salt and seasoning and adjust to suit your taste.

Step 5 of 6

Toast the bread slices and divide the cooked beans into 8 portions and place on each toast. Sprinkle some grated cheese and chilli flakes on each toast.

Step 6 of 6

Serve garnished with coriander leaves.

Recipe PDF

With pictures

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