Bold Bean Co
Your Cart
LET US KNOW WHAT YOU THINK
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
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
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.
More Recipes
-
-
Save
Moroccan-Inspired Chickpea Tagine with Herby Bulgur Wheat and Lemon + Olive SalsaFeeds: 445 minutes -
Save
Save
Save
Save
Save
Save
