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Vegetarian
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Vegetarian Option
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Dairy-Free
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Dairy-Free Option
Smoky Chilli Baked Beans with Feta, Pickled Red Onion + Fresh Coriander
Cooling, tangy feta is the ideal addition to our Smoky Chilli Baked Beans. Combined with pink pickled onions + fresh coriander, it's a balance of flavours you'll be craving every day for a hearty, vegetarian breakfast. Don't scrimp on your slice of bread - we want WEDGE-THICK sourdough. You can use shop-bought pickled red onions, or we've given a quick-pickling method if you want to do it yourself!
Ingredients
1 jar Smoky Chilli Baked Beans
200g block of feta cheese
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
Pinch of chilli flakes (optional)
For the quick pickled red onion1 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.
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. Gently break the feta on top, keeping it nice and chunky. Top with pickled red onions, a few coriander leaves and a pinch of chilli flakes, if you like.
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