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Dietary key

  • V

    Vegetarian

  • V*

    Vegetarian Option

  • Ve

    Vegan

  • Ve*

    Vegan Option

  • G

    Gluten-Free

  • G*

    Gluten-Free Option

  • D

    Dairy-Free

  • D*

    Dairy-Free Option

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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!

Feeds: 2
Takes: 10 minutes
V

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 onion

1 red onion, very finely sliced

120ml apple cider vinegar or white wine vinegar

120ml water

1 tsp honey or agave

Shop The Recipe

Smoky Chilli Baked Beans
Smoky Chilli Baked Beans
325g / 3 Jars £11.00

Directions

1

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.

2

Heat the baked beans in a pan over a medium heat.

3

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.

4

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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