Speedy smoky beans and toast

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 (250g) chorizo, finely chopped
• 1 large red onion, halved, thinly sliced
• 1 large red capsicum, thinly sliced
• 2 garlic cloves, crushed
• 2 1/2 teaspoons ground cumin
• 1 1/2 teaspoons sweet paprika
• 1/4 teaspoon dried chilli flakes
• 2 x 410g cans Ardmona Duo Tomatoes & Paste Mixed Herbs
• 2 teaspoons maple syrup
• 400g can cannellini beans, rinsed, drained
• 400g can butter beans, rinsed, drained
• 100g (1 cup) mozzarella, coarsely grated
• Bread, chargrilled, to serve
• Fresh coriander leaves, to serve (optional)

Method

1

Heat the oil in a large frying pan over medium heat. Add the chorizo. Cook, stirring, for 2 minutes or until golden. Add the onion, capsicum and garlic. Cook, stirring occasionally, for 5 minutes or until soft. Add the cumin, paprika and chilli. Cook, stirring, for 1 minute or until aromatic. Add the tomato and maple syrup. Season. Cook, covered, stirring occasionally, for 6 minutes. Add the beans and cook, uncovered, for 2 minutes or until warmed through.

2

Preheat oven grill to high. Sprinkle bean mixture with cheese. Cook under grill for 2-3 minutes or until cheese is melted and golden. Serve with bread and top with coriander, if using.

Source: taste.com.au

Related Kid friendly Recipes