Kimcheese Beans on Toast

Beans on toast, leveled up. These cheesy beans are packed with protein and fibre plus all the gut goodness from fermented kimchi. A jar of kimchi is a great kitchen hack to jazz up your dinners, we love it chopped finely and stirred through soup and stews. On the table in 25 minutes, this recipe is a super handy one for when you need a speedy weeknight dinner.

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Ingredients

onion 1 (diced)
kimchi 80 g (chopped)
spring onions 4 (chopped)
tomato purée 3 tbsp
paprika 2 tsp
butter beans 800 g
mild cheddar cheese 100 g (grated)
sourdough to serve
sesame seeds to serve
crispy chilli oil to serve

Method

Prep the ingredients

Peel and dice the onion. Chop the kimchi (depending on the brand of kimchi you’re using you may not need to chop it). Thinly slice the spring onions.

Make the kimcheese beans

Heat a glug of oil in a large frying pan over medium heat. Add the onion and gently fry for 7-9 minutes.
Stir in the tomato purée and paprika and fry for another minute.
Tip in the butter beans, along with the liquid from the can and the kimchi and mix well. Simmer gently for 5 minutes and season to taste.
Toast the bread.
Stir in most of the grated cheese into the beans (keep some cheese to sprinkle on top).

Plate Up

Plate up - load up the beans onto the toast, scatter over the spring onions and sesame seeds. We also love to add a drizzle of chilli oil, but it’s up to you depending on how spicy you like it! Tuck in and enjoy.

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