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Vegetarian
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Vegetarian Option
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Vegan
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Gluten-Free
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Gluten-Free Option
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Dairy-Free
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Dairy-Free Option
Masala Baked Beans with Pickled Red Onion + Fresh Coriander
Our masala baked beans are made with Mediterranean tomatoes, warming spices and a hint of sweetness from 100% mango puree for the perfect balance of flavour - meaning they need little else doing to them to make them sing! We like to keep it simple with quick pickled red onions, fresh coriander and a dollop of yogurt too, if you like.
Ingredients
1 jar Masala Baked Beans
2 tbsp pickled red onions - shop bought or made from scratch (see method below)
A handful of coriander leaves
2 slices of sourdough bread, or bread of choice
For the quick pickled red onion
1 red onion, very finely sliced
120ml apple cider vinegar or white wine vinegar
120ml water
1 tsp honey or agave
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Directions
To make a quick pickled red onion, add all the ingredients to a jar with a pinch of salt. Secure the lid, shake and allow to pickle for a minimum of half an hour. Store in the fridge for up to two weeks.
Heat the baked beans in a pan over a medium heat for 2-3 minutes.
Toast the bread until crisp and golden - either in a toaster for a quick, light finish, or in a pan with a drizzle of olive oil, frying both sides until crisp and golden brown.
Spoon the baked beans onto the toast. Top with the pickled onions, fresh coriander and serve immediately.
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