Chili, Pepper & Beans on Toast

Name: How to cook Chili, Pepper & Beans on Toast - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-3 servings
Cuisine: Us

Introduce

Chef :

John A

Chili, Pepper & Beans on Toast

Another “jump at the cupboard door” quick lunch recipe. Spiciness can be varied to suit individual taste: add chili flakes if (but only if!) you want it exceptionally hot.

Ingredient

Food ration :

2-3 servings

Cooking time :

30-35 minutes including prep

1 tbsp

vegetable oil

red onion, sliced

1/2

red pepper, sliced (no seeds)

1/2

yellow pepper, sliced (no seeds)

red chili, in small slices. I leave seeds in but that’s optional

green chili, in small slices. Ditto re seeds

2 cloves

garlic, sliced

spring onion, sliced

1 tsp

smoked paprika

1 tsp

oregano

1 tsp

cumin

large tomato, coarsely chopped and lightly salted

1 pinch

sea salt (or table salt)

400 g

tin kidney beans in chili sauce, drained but not rinsed

1 slice

unbuttered granary (preferred) toast per person

Cooking instructions

* Step 1

Heat the oil in a pan. Cook the onion and peppers on a medium-high heat for 5 minutes, stirring occasionally to avoid sticking.

* Step 2

Add the chillies, garlic and spring onion, stir gently and fry for a further 3 minutes. Stir in the spices and fry until the onions and peppers are softened, say another 2 minutes.

* Step 3

Add the tomato and beans. Stir well and increase the heat to high. Cook for a final 4-5 minutes, stirring occasionally, to ensure that the beans are cooked.