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Cheesy Masala Beans on Toast is a delightful fusion dish that beautifully marries the rich culinary traditions of Indian spices with the simple comfort of classic toast. This dish appeals to a wide audience, effortlessly combining flavor, nutrition, and convenience. Whether you’re looking for a quick breakfast, a satisfying lunch, or a hearty snack, Cheesy Masala Beans on Toast provides a deliciously unique way to enjoy beans while also satisfying your cheese cravings.

Cheesy Masala Beans on Toast

Enjoy a delicious twist on a classic with this Cheesy Masala Beans on Toast recipe! Packed with kidney beans, cherry tomatoes, and a blend of spices, this dish is bursting with flavor. Toast thick slices of sourdough or whole grain bread until golden, then layer on the cheesy, spiced bean mixture for a satisfying meal. Ready in just 30 minutes, it’s perfect for brunch or a quick dinner. Don’t forget to garnish with fresh herbs and a squeeze of lemon for that extra zing!
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Ingredients
  

1 can (400g) kidney beans, drained and rinsed

1 cup cherry tomatoes, halved

1 small onion, finely chopped

2 cloves garlic, minced

1 green chili, finely chopped (adjust to taste)

1 teaspoon cumin powder

1 teaspoon coriander powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheese (cheddar or a mix of your favorites)

4 slices of thick-cut bread (sourdough or whole grain recommended)

2 tablespoons olive oil

Fresh cilantro or parsley, for garnish

Lemon wedges, for serving

Instructions
 

Prepare the Toast: Start by toasting the slices of bread until golden and crispy. You can use a toaster or grill them on a skillet with a little olive oil until both sides have a nice crunch. Set aside.

    Cook the Masala Beans: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent (about 3-4 minutes). Add the minced garlic and green chili, and sauté for an additional minute, until fragrant.

      Add Spices and Tomatoes: Stir in the cumin powder, coriander powder, smoked paprika, salt, and pepper. Cook for another minute to toast the spices, then add the halved cherry tomatoes. Cook for about 5 minutes until the tomatoes soften and release their juices.

        Combine Beans: Add the rinsed kidney beans to the skillet and mix well, ensuring the beans are coated with the masala. If you prefer a saucier dish, you can add a splash of water to loosen it. Cook for another 5 minutes until everything is well combined and heated through.

          Cheesy Finish: Sprinkle the shredded cheese evenly over the masala beans. Reduce the heat to low, cover the skillet, and let the cheese melt for about 2-3 minutes.

            Serve: Place the crispy toast on plates and generously spoon the cheesy masala beans over each slice. Garnish with freshly chopped cilantro or parsley. Serve with lemon wedges on the side for a zesty finish.

              Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 2-4