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Cheesy Masala Beans on Toast

Cheesy Masala Beans on Toast

Cheesy Masala Beans on Toast are a true dose of British nostalgia. So many British homes, notably South Asian ones have their own take on curried baked beans, and mine is no different.

I cook my baked beans with ghee, cumin seeds and a liberal heap of homemade garam masala. These spicy, buttery beans are then slathered onto toast, topped with Cheddar and grilled until gooey and bubbling. It’s the kind of food I will eat any time of the day!

Cheesy Masala Baked Beans on Toast
This Cheesy Masala Baked Beans on Toast recipe is perfect for breakfast, lunch or dinner

Make ultimate Cheesy Masala Beans on Toast

  • It’s ready in under 30 minutes
  • Uses only a handful of ingredients
  • A great vegetarian comfort food
  • Easy to make vegan and gluten-free versions
  • Perfect for breakfast, lunch, dinner, or even a midnight snack!

How to make Masala Baked Beans

The most important part! I learnt to make Masala Baked Beans with my mum, who would always start with a dollop of ghee melting in a pan. Cumin seeds, onions, chillies and a handful of ground spices would always follow.

This recipe is my ode to her version, which we would eat with buttered Gujarati Rotli. She would often fold in small cubes of ghee-fried potatoes which of course, were a welcome addition.

Masala Baked Beans Curry

Instructions

Printable recipe card below

  1. Heat one tablespoon of ghee in a saucepan. Add one teaspoon whole cumin seeds and allow them to sizzle for 30 seconds before adding in one chopped red onion. Sauté for 2 minutes and then add one or two sliced chillies. Cook for 30 seconds more.
  2. Lower the heat and add in one teaspoon of homemade garam masala, turmeric, fresh coriander, and a 400g tin of baked beans. Stir well to combine and then simmer the curried baked beans over a low heat for 2 minutes.

    Don’t cook it too long or the beans will dry out. If this happens, adjust the consistency with a little bit of water. Taste to check the seasoning.

Assemble the beans on toast with cheese

Indian Beans on Toast
  1. Toast up your bread, slater with the hot baked beans, top with chopped red onions, chillies and cheese. Grill the toasts until the cheese has melted and turned golden.

    I don’t butter my toast because the beans are cooked with ghee, but feel free to spread butter on your toast prior to adding the beans if you like.
  2. Slice into triangles and serve immediately.
Vegetarian breakfast ideas

Beans on toast with a twist! 6 new topping ideas for beans on toast

  • Baked beans on toast with grilled halloumi
  • Garlic mushroom beans on toast
  • Feta and oregano beans on toast
  • Smoky chipotle beans on toast (add fajita seasoning)
  • Mozzarella and basil beans on toast
  • Sichuan chilli oil beans on toast

How to make Cheesy Masala Beans on Toast | Recipe card

Yield: 2 toasts

Cheesy Masala Beans on Toast

Indian beans on toast

A cheesy dose of British nostalgia, Desified. Almost every British South Asian home has its' own take on curried baked beans. I cook mine with ghee, cumin seeds and a liberal heap of garam masala. These spicy, buttery beans are then slathered onto toast, topped with Cheddar and grilled until gooey and bubbling.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • 2 slices toast (I use white sourdough)
  • 1 x 400g tin baked beans
  • 1 tbsp ghee
  • 1 medium-sized red onion, finely chopped
  • 1 green chilli, finely sliced on the bias
  • 1 tsp garam masala
  • 1/4 tsp turmeric
  • 1-2 tsp fresh coriander leaves and stalks

For topping the toasts

  • 75g Cheddar, grated
  • 75g Red Leicester, grated
  • 1/2 small red onion, finely chopped
  • 2 green or red chillies, finely sliced on the bias
  • 1 tbsp chopped coriander leaves
  • 2 tsp hot sauce (such as Tabasco)

Instructions

  1. Melt the ghee in a saucepan. Add cumin seeds and allow them to sizzle for 30 seconds before adding in the chopped onions. Sauté for 2 minutes and then add the sliced chillies. Cook for 30 seconds more.
  2. Lower the heat and add in the garam masala, turmeric, fresh coriander, and baked beans. Stir well to combine and then simmer over a low heat for 2 minutes. Don't cook it too long or the beans will dry out. If this happens, adjust the consistency with a little bit of water. Taste to check the seasoning. I find my favourite brand of baked beans (Branston) have enough salt and sugar for my taste, but if you feel like they need more, add some in.
  3. Toast up your bread, slater with the hot baked beans, top with chopped red onions, chillies and cheese. Grill the toasts until the cheese has melted and turned golden. I don't butter my toast because the beans are cooked with ghee, but feel free to spread butter on your toast prior to adding the beans if you like.
  4. Slice into triangles and serve immediately.

Notes

  • I do not recommend freezing the cooked toasts.
  • If you want to make the beans ahead of time, keep them refrigerated inside an airtight container for up to 2 days. Assemble the toasts immediately before serving.
  • Vegan option
  • Swap the ghee in the beans for oil or vegan butter. Use your favourite vegan cheese for the topping.
  • Gluten free option
  • Simply use gluten-free bread for your toast.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 504Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 54mgSodium: 1056mgCarbohydrates: 66gFiber: 11gSugar: 22gProtein: 22g

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Cheesy Masala Baked Beans on Toast

If you like Cheesy Masala Beans on Toast, you’ll love my recipe for Masala Cheese Scones

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