Tuesday, 10 May 2011

Mixed Beans On Toast + Hot Choc







If you don't want to spend more than and hour to make breakfast, this recipe is just perfect. This dish is so easy and quick to put together. It originates from Winnsboro, a small town in Texas, USA.


Mixed Beans On Toast

Ingredients
Butter 30g
Onion 1, medium, peeled and minced
Garlic 1, clove, peeled and crushed
Green Capsicum 1, cored, seeded and finely chopped
Canned Red Kidney Beans 400g, drained
Baked Beans 400g
Tomato Ketchup 4 Tbsp
Worcestershire Sauce 1 Tbsp
Salt 1/2 Tsp
Ground Black Pepper 1 Tsp
Chilli Powder 2 Tsp
Cheddar Cheese 175g
Hot Buttered Toast

*Melt butter in a medium frying pan over moderate heat. Fry onion, garlic and capsicum, stirring occasionally, for 5-7 minutes or until onion is soft and translucent but not brown.

*Stir in kidney beans, baked beans with can juices, ketchup, Worcestershire sauce, salt, pepper and chilli powder. Cook, stirring occasionally for 5 minutes.

*Stir in Cheddar cheese and cook, stirring for 3 minutes or until cheese has melted and mixture is hot and thick.

*Remove pan from heat. Transfer to a serving dish and serve with hot buttered toast.


Bon app├ętit!



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