Cheesy Curried Butter Beans On Toast

Main

• 1 green chili, thinly sliced into rounds, seeds and all
• 1/4 red onion, thinly sliced into rounds
• 1 tablespoon apple cider vinegar
• Salt and black pepper
• 2 1/2 tablespoon olive oil
• 25 gram ginger, peeled and finely grated
• 4 garlic cloves, peeled and crushed
• 1/2 teaspoon cumin seeds
• 1 teaspoon mild curry powder
• 1/4 teaspoon chili flakes
• 1 can butter-beans, drained
• 2 tablespoon coriander leaves, roughly chopped
• 4 tablespoon cream
• 1/4 pound cheddar, roughly grated
• 3 large slices sourdough

Directions

1. Put the chili, onion, vinegar and a tiny pinch of salt in a small bowl, stir to combine, then leave to soften and pickle while you get on with the rest of the dish.
2. Put a tablespoon and a half of oil in a medium saute pan on a medium-high heat. Once hot, add the ginger and garlic, and fry, stirring often, for two to three minutes, until lightly golden and fragrant.
3. Add the spices, cook for 30 seconds, then stir in the butter beans, a quarter-teaspoon of salt and plenty of black pepper.
4. Turn off the heat. Stir in the coriander, cream, and cheese.
5. Place the slices of bread on a small baking tray and broil for two minutes.
6. Remove, flip over the bread, and drizzle the untoasted sides with the remaining tablespoon of oil.
7. Top with the butter-bean mixture and broil for four to five minutes, until golden and bubbly.
8. Spoon half the pickled onion mixture over the top and serve the rest in a bowl alongside.