Beans On Toast Mexican Style
Beans On Toast Recipe
This must be the easiest vegetarian casserole recipe to make!
By: Isabel Robson
Serves: 2
Preparation: 15 mins
Ingredients:
2 Bread slices
250g Kidney beans (tin)
7 Green cherry tomatoes
2 Green chilies (medium heat)
1 plum red tomato
¼ Lime juice
50ml Wine
50ml Water
50g Grated cheese
50g Green runner beans (boiled)
2 Table spoon olive oil
2 tsp tomato pure
1 small onion
1 garlic clove
Serves: 2
Preparation: 15 mins
Ingredients:
2 Bread slices
250g Kidney beans (tin)
7 Green cherry tomatoes
2 Green chilies (medium heat)
1 plum red tomato
¼ Lime juice
50ml Wine
50ml Water
50g Grated cheese
50g Green runner beans (boiled)
2 Table spoon olive oil
2 tsp tomato pure
1 small onion
1 garlic clove
- Peel, chop onion and garlic.
- Stir fry for 30 seconds with olive oil.
- Remove chili seeds for less heat and add to the pan with chopped tomatoes.
- Add tomato pure, ¼ lime juice, wine, and 50ml water.
- Season with salt and pepper.
- On low heat, stir occasionally for 2 minutes before adding tinned and drained kidney beans and green beans.
- Stir for another 2 minutes still on low heat.
- Add grated cheese, stir and take off the heat.
- Serve on top of toasted bread
slice.
This is a great way of how to use the last tomatoes harvest from the summer. By using small green tomatoes that did not receive sufficient sun to mature into red colour. The sharp but tangy taste adds a bite to this Mexican style dish.
Olive oil is one of the best oils to cook with because even at high temperatures, it does not change its molecular structure and remains a healthy fat.
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