Bean and cheese toasties
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2
Spicy, cheesy and full of flavour – these bean toasties are packed with fibre and protein to keep you fuller for longer.
By Tally Rye
Ingredients
- 400g tin mixed beans, drained and rinsed
- 1 jarred roasted red pepper (in brine), drained and thinly sliced
- 75g/2⅔oz extra mature cheddar, grated
- 20g/¾oz tomato purée
- small bunch coriander, roughly chopped, plus extra to serve
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp dried oregano
- 4 thick cut slices bread
- 2 tsp olive oil
- hot sauce, to serve
Method
Tip the beans into a large bowl and add the sliced pepper, cheese, tomato purée, coriander, spices and oregano. Give everything a good mix, then roughly mash with the back of a fork to break up the beans.
Divide the mixture between two of the slices of bread, then lay a second slice of bread on top of each and press down lightly. Brush the outside of the bread with the oil, then lay in a dry frying pan set over a medium-low heat.
Cook gently for 3–4 minutes until the underside of the sandwiches are golden, then carefully flip and cook for a further 2–3 minutes, pressing down on the sandwiches occasionally with a spatula or fish slice.
Slide the sandwiches onto a board, cut in half and serve with a little more chopped coriander and some hot sauce for dipping.
