A hug on toast! Red Leicester adds colour and creamy flavour, but you could swap it for extra Cheddar, if you prefer. For a veggie version, swap the nduja for 1/2tsp dried chilli flakes.
Our smokey beans on toast are topped with Cheddar and Red Leicester for extra cheesy goodness. Make then for an easy dinner or a hearty brunch!
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Cal/Serv:
544
Ingredients
50g
butter
40g
nduja paste
1tsp.
sweet smoked paprika
2Tbsp.
tomato purée
2
x 400g tins butter beans
1tsp.
white sugar
75g
Cheddar, coarsely grated
75g
Red Leicester, coarsely grated
4
thick slices white tiger bread
Directions
Step 1Melt butter in a medium pan over medium heat. Add the nduja,
paprika and tomato purée and cook
for 2min, stirring, until fragrant.
Step 2Drain 1 of the tins of beans and add
to the pan, along with the contents of the remaining tin (liquid and all),
the sugar and plenty of seasoning.
Step 3Cook, stirring occasionally, for 5min,
or until the liquid has slightly reduced.
Reduce heat to low, stir in about
1/2 each of the cheeses and cook,
stirring, until melted and combined.
Remove from the heat.
Step 4Preheat grill to high. Lay the bread
slices on a baking sheet lined with
foil. Lightly toast on both sides
under the grill. Top with the cheesy
bean mixture and sprinkle over the
remaining cheese.
Step 5Grill for 2-3min, or until the cheese
is golden and bubbling. Divide
between 4 plates and serve.
Per serving:
Calories: 544
Protein: 23g
Total fat: 30g
Saturates: 16g
Carbs: 40g
Total sugars: 5g
Fibre: 10g
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
