Cheesy curried butter beans on toast with pickled onion

Name: Cheesy curried butter beans on toast with pickled onion
Cuisine: American
Ingredients: 2½ tbsp olive oil; ¾ oz/25g fresh ginger, peeled and finely grated; 4 garlic cloves, peeled and minced; ½ tsp cumin seeds; 1 tsp mild curry powder; ¼ tsp chile flakes; 1 cup/200g jarred or canned butter beans (lima beans), drained volume/weight; ¼ cup/5g fresh cilantro, roughly chopped; ¼ cup/60ml heavy cream; 3½ oz/100g mature cheddar, roughly grated (1 cup); 2 large slices of sourdough (or 3 small ones), cut ½ inch/1½cm thick; salt and black pepper; 1 serrano chile, thinly sliced into rounds, seeds and all (⅓ oz/10g); ½ red onion, peeled and thinly sliced into rounds (2¼ oz/60g); 1 tbsp apple cider vinegar

5 steps

Pickled onion – Make 2–3 times the amount of pickled onions, minus the chile, and keep refrigerated in a sterilized jar for up to 2 weeks. – These go particularly well tossed into salads, such as the endive salad ( this page ), alongside grilled foods, or with the shawarma cauliflower ( this page

Updated at: Wed, 16 Aug 2023 19:00:57 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories456.5 kcal (23%)

Total Fat23.6 g (34%)

Carbs43.3 g (17%)

Sugars6.1 g (7%)

Protein19.4 g (39%)

Sodium473.9 mg (24%)

Fiber10.5 g (37%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 ½ Tbspolive oil

25gfresh ginger

peeled and finely grated

4garlic cloves

peeled and minced

½ tspcumin seeds

1 tspmild curry powder

¼ tspchile flakes

1 cupbutter beans

jarred or canned, lima beans, drained volume/weight

¼ cupfresh cilantro

roughly chopped

¼ cupheavy cream

100gmature cheddar

roughly grated

2 slicessourdough

small, cut 1/2 inch/1 1/2cm thick

salt

black pepper

Pickled Onion

10gserrano chile

thinly sliced into rounds, seeds and all

60gred onion

peeled and thinly sliced into rounds

1 Tbspapple cider vinegar

Instructions

Step 1

Preheat the oven broiler to high.

Step 2

2. Make the pickled onion . Put the serrano chile, onion, vinegar, and a tiny pinch of salt into a small bowl and mix to combine. Set aside to soften and pickle while you continue with the rest.

Step 3

3. Heat 1½ tablespoons of the oil in a medium sauté pan on medium-high heat. Cook the ginger and garlic until lightly golden and fragrant, stirring often, 2–3 minutes. Add the spices and cook for 30 seconds before stirring in the butter beans, ¼ teaspoon of salt, and plenty of black pepper. Remove from the heat and set aside to cool slightly, 5–10 minutes. Once cool, stir in the cilantro, cream, and cheese.

Step 4

Place the bread on a small baking sheet and broil for 2 minutes. Remove from the oven, flip over, and drizzle the untoasted sides with the remaining 1 tablespoon of oil. Top each with the butter bean mixture and return to the oven broiler for 4–5 minutes, or until golden and bubbly

Step 5

To serve, spoon half the pickled onion mixture over the top, serving the rest in a bowl alongside.