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We hope you got insight from reading it, now let’s go back to chili, pepper & beans on toast recipe. You can cook chili, pepper & beans on toast using 15 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to prepare Chili, Pepper & Beans on Toast:
- Use 1 tbsp vegetable oil
- Use 1 red onion, sliced
- Prepare 1/2 red pepper, sliced (no seeds)
- You need 1/2 yellow pepper, sliced (no seeds)
- Provide 1 red chili, in small slices. I leave seeds in but that’s optional
- Provide 1 green chili, in small slices. Ditto re seeds
- Use 2 cloves garlic, sliced
- Use 1 spring onion, sliced
- Prepare 1 tsp smoked paprika
- Get 1 tsp oregano
- Use 1 tsp cumin
- Get 1 large tomato, coarsely chopped and lightly salted
- Prepare 1 pinch sea salt (or table salt)
- Provide 400 g tin kidney beans in chili sauce, drained but not rinsed
- You need 1 slice unbuttered granary (preferred) toast per person
Steps to make Chili, Pepper & Beans on Toast:
- Heat the oil in a pan. Cook the onion and peppers on a medium-high heat for 5 minutes, stirring occasionally to avoid sticking.
- Add the chillies, garlic and spring onion, stir gently and fry for a further 3 minutes. Stir in the spices and fry until the onions and peppers are softened, say another 2 minutes.
- Add the tomato and beans. Stir well and increase the heat to high. Cook for a final 4-5 minutes, stirring occasionally, to ensure that the beans are cooked.
- Serve onto hot toast.
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