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Chilli bean baguettes

Chilli beans spice up a baguette filling - this recipe is a good source of folic acid and costs around 70p a head

  • Prep: 5 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 275
  • Carbohydrates 50
  • Saturated Fat 1
  • Sugar 11
  • Protein 15
  • Fat 3
  • Fibre 8
  • Salt 2.38

Nutrition per serving

  • Calories 275
  • Carbohydrates 50
  • Saturated Fat 1
  • Sugar 11
  • Protein 15
  • Fat 3
  • Fibre 8
  • Salt 2.38

Ingredients

  • 2 x 400g cans mixed beans, drained and rinsed
  • 1 red chilli, deseeded and chopped, or 1 tsp chilli flakes
  • 1 garlic clove, chopped
  • 500g carton passata (or 400g can chopped tomatoes)
  • 2 tsp brown sugar
  • 2 tbsp balsamic vinegar
  • small baguette, thickly sliced
  • 1 tbsp grated vegetarian cheddar or parmesan

Tip

Make it Thai or Indian
Add spice with 2 tsp red Thai or Indian curry paste in place of (or as well as) the chilli and scatter over a handful of torn coriander leaves to serve.

Method

  1. Heat grill to high. Stir the first six ingredients together in a medium pan. Bring to the boil, then turn down the heat and simmer for 4-5 mins.

  2. Meanwhile, spread the baguette slices over a baking sheet and slide under the grill. Toast on one side, turn over and sprinkle the second side with the cheese. Grill for another 1-2 mins until melted and golden brown. Season the beans to taste and serve over the cheesy toasts.

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