Cheesy breakfast beans

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(9)
Breakfast & Brunch|Vegetarian
4 peopleServes
4
Prep   15 min
Cook   25 min
  • Olive oil, 1 tablespoon(s)
  • Onion, any type, 1 medium, finely chopped
  • Paprika, smoked, 2 teaspoon(s)
  • Crushed tomatoes, 1 400g can(s)
  • Red kidney beans, canned, drained, 600 g, rinsed
  • Cheddar cheese, tasty, 160 g, coarsely grated
  • Dried mixed herbs, ½ teaspoon(s)
  • Mixed grain bread, 4 slice(s), toasted, halved

Method

Heat the olive oil in a large saucepan over medium heat. Add the onion and paprika and cook, stirring occasionally, for 5 minutes or until softened and light golden.

Reduce the heat to low. Add the tomatoes and kidney beans and cook, stirring occasionally, for 15 minutes or until the mixture has reduced and thickened slightly.

Preheat the oven grill to high.

Transfer the bean mixture to a 1 litre flameproof baking dish. Sprinkle over the cheese and then the mixed herbs. Cook under the grill for 2–3 minutes or until the cheese is melted and bubbling. Season with freshly ground black pepper.

Serve the beans hot with toast for dipping.

Tips: Because you will be draining off quite a bit of liquid, you will need to buy three 400g tins of beans to have the required quantity for this recipe. Store the leftover beans in an airtight container in the fridge for up to 3 days or freeze in an airtight container for up to 3 months.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1
Bread & Cereals1
Vegetables1.5
Fruit0
Dairy1
Healthy Fats & Oils1
Indulgences0
Calories490
Protein25.1 g
Total fat20.2 g
- Saturated fat10.1 g
Total carbohydrates44.2 g
- Total sugars9.5 g
Fibre14.3 g
Sodium1197 mg

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