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Cheesy Curried Beans on Toast 
Ben Carraoli

Cheesy Curried Beans on Toast 

The first time I made Cheesy Curried Beans on Toast, I was surprised by how something so simple could taste so rich and satisfying. I wanted a quick lunch, but I also wanted something warm and comforting.
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Total Time 15 minutes
Servings: 2
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 green chilli thinly sliced
  • ½ red onion about 60g, thinly sliced
  • 1 tablespoon apple cider vinegar
  • Salt and black pepper
  • 2½ tablespoons olive oil
  • 25 g fresh ginger peeled and finely grated
  • 4 garlic cloves crushed
  • ½ teaspoon cumin seeds
  • 1 teaspoon mild curry powder
  • ¼ teaspoon chilli flakes
  • 1 jar butter beans drained
  • 1½ tablespoons coriander leaves roughly chopped
  • 60 ml double cream
  • 100 g mature cheddar cheese freshly grated
  • 2 large slices of sourdough bread

Method
 

  1. Heat about 1½ tablespoons olive oil in a frying pan over medium heat. Add the grated ginger and crushed garlic, stirring frequently. Cook for about two to three minutes until fragrant and slightly golden.
  2. Sprinkle in the cumin seeds, curry powder, and chilli flakes. Stir them into the hot oil so the spices release their aroma. Cook for about 30 seconds to deepen the flavor before adding the beans.
  3. Add the drained butter beans to the pan along with salt and black pepper. Stir everything together so the beans are coated in the spiced oil. Cook for a minute or two until the beans are heated through.
  4. Turn off the heat and allow the mixture to cool slightly for a few minutes. Then stir in the double cream, grated cheddar, and chopped coriander. The cheese will begin to melt into the warm beans, creating a creamy sauce.
  5. Place the slices of sourdough on a baking tray and grill them lightly until the first side becomes golden. Flip the bread over and drizzle a little olive oil on the untoasted side. This step ensures the toast stays crisp even after adding the topping.
  6. Spread the cheesy bean mixture generously over each slice of toast. Place the tray back under the grill for four to five minutes. The cheese will melt fully and form a golden, bubbling layer on top.
  7. Remove the toast from the grill and spoon some of the pickled onion mixture on top. The tangy onions cut through the richness of the beans and cheese. Serve immediately while everything is warm and creamy.

Notes

  • I always grate the cheddar fresh instead of using pre-shredded cheese because it melts much smoother.
  • I like using thick sourdough slices since they stay crisp under the creamy topping.
  • Sometimes I add a small knob of butter to the toast before topping it for extra richness.
  • If I want more flavor, I toast the cumin seeds briefly before adding other spices.
  • I sprinkle a little extra coriander on top just before serving for freshness.