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.

Feeds: 2

Takes: 10 minutes

Ingrediënten

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

Routebeschrijving

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 for 2-3 minutes.

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. Top with the pickled onions, fresh coriander and serve immediately.

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