Go Back
Print Recipe

MEXICAN BEAN TOASTS

Servings: 4 people

Ingredients

  • 1 cup dried kidney beans
  • 2 onions, finely chopped
  • 7 garlic cloves, finely chopped
  • 1 ½ tablespoons coriander powder
  • 1 tablespoon dried oregano
  • ½ tablespoon cumin powder
  • 6 dried chipotle chillies, powdered (see notes for substitutions)
  • ¼ cup tomato purée/paste
  • 2 tablespoons olive oil
  • 200 grams cheddar cheese, grated
  • 8-10 slices of bread (sourdough works best)
  • Salt, to taste

Pico de gallo:

  • 3 tomatoes, finely chopped
  • 1 onion, finely chopped
  • ¼ cup coriander leaves, finely chopped
  • 1 green chilli, finely chopped
  • 1 tablespoon lemon juice
  • Salt, to taste

Instructions

  • Wash and soak the dried kidney beans overnight (or for at least 6 hours). Add fresh water and pressure cook until tender. (Should break apart easily when pinched.) Drain and set aside.
  • Make the pico de gallo by mixing together all the ingredients listed above. Taste and adjust seasoning. Set aside.
  • Preheat the oven to 180 C. Lay out the bread onto a baking tray and bake until lightly browned.
  • Sauté onions and garlic in olive oil until nicely browned. Add tomato purée and season with salt. Cook for 5 mins.
  • Add the spices: chipotle/chipotle in adobo/chilli powder, cumin powder, coriander powder, and dried oregano.
  • Tip in the cooked kidney beans and mash them into the base. Add a little water if necessary to loosen. Cook covered for 10 mins. You want a thick mashed potato consistency.
  • Divide the bean mixture between the slices of bread: spread it out evenly on each slice and top with grated cheese. Repeat with the rest, then lay each slice back on the baking tray.
  • Bake the toasts for 7-10 mins or until the cheese is melted through. Serve hot with a good sprinkling of pico de gallo over each.

Notes

Substitutions for dried chipotles: 2 tablespoons of chipotle in adobo (chopped) or 1 teaspoon chilli powder.