Vagharela beans

I really love a simple beans on toast as a meal. But sometimes I'll crave a little kick to my beans on toast. Vagharela beans or Masala beans is a great twist on this British classic.

Ingredients:

1 tin of baked beans (420g)

1 tbsp oil

1/2 tsp mustard seeds

1/4 tsp cumin seeds

1/2 small onion diced

1/3 bell pepper diced

1 green chilli sliced (or to taste)

1/4 tsp red chilli powder (or to taste)

1/4 tsp turmeric powder

Salt to taste

Coriander leaves to garnish Grated cheddar cheese (optional/your choice of cheese)

Method

Add oil to a saucepan and once hot add in the mustard seeds. When the mustard seeds stop spluttering add in the cumin seeds and once they brown and become fragrant add in the diced onions and bell pepper.

Sauté the onions for around two minutes. We don't want the onions to brown just slightly become translucent. The peppers will soften towards the end of the dish but still have a bite. After the two minutes add in chopped green chilli and sauté for 30 more seconds.

Add in your baked beans, mix and then add in the red chilli powder, turmeric powder and salt. Don't add too much salt as the baked beans will already have some salt added.

Mix the spices into the beans and bring the beans to a simmer. The Vagharela beans are ready at this stage however you can leave the beans to simmer up until you get the consistency you like. Leaving the beans to simmer for longer will allow the sauce to become sticky/thick.

Garnish with coriander leaves and mix. Pour the Vagharela beans/Masala beans over some toast. I have used sourdough bread which I have toasted and buttered.

Finish off with some grated cheese - I used mature cheddar cheese. The melted cheese on these spicy beans go so well together. I might actually have to try this with a grilled cheese sandwich.

#beansontoast #masalabeans #indianfood