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Spicy baked beans

Diana Henry from Market Kitchen
Diana Henry jazzes up a tin of baked beans for a quick and tasty store cupboard supper

Spicy baked beans

Method

1. Fry the onion, chilli, pepper and garlic in a little olive oil until soft.

2. Add the baked beans, kidney beans, ketchup and cumin and heat through.

3. Season to taste and stir in the chopped coriander.

4. To serve, pile the beans onto triangles of toast. Finish with a grating of cheese and serve with a dollop of soured cream.

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Serves: 2

Prep: 10 min
Cook: 10 min

Ingredients
1 small onion, finely chopped
1 red chilli, deseeded and finely chopped
1 red pepper, chopped
1 clove Garlic, finely diced
2 tbsp Olive oil
415g tin baked beans
200g tin Kidney beans
dollop of tomato ketchup
pinch ground cumin
bunch Coriander, chopped