Chili, Pepper & Beans on Toast
Chili, Pepper & Beans on Toast

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chili, pepper & beans on toast. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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Chili, Pepper & Beans on Toast is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Chili, Pepper & Beans on Toast is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have chili, pepper & beans on toast using 15 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Chili, Pepper & Beans on Toast:
  1. Take 1 tbsp vegetable oil
  2. Get 1 red onion, sliced
  3. Get 1/2 red pepper, sliced (no seeds)
  4. Make ready 1/2 yellow pepper, sliced (no seeds)
  5. Get 1 red chili, in small slices. I leave seeds in but that’s optional
  6. Prepare 1 green chili, in small slices. Ditto re seeds
  7. Take 2 cloves garlic, sliced
  8. Prepare 1 spring onion, sliced
  9. Prepare 1 tsp smoked paprika
  10. Get 1 tsp oregano
  11. Take 1 tsp cumin
  12. Take 1 large tomato, coarsely chopped and lightly salted
  13. Make ready 1 pinch sea salt (or table salt)
  14. Prepare 400 g tin kidney beans in chili sauce, drained but not rinsed
  15. Prepare 1 slice unbuttered granary (preferred) toast per person

Chili peppers (Capsicum annuum) are the fruits of Capsicum pepper plants, notable for their hot flavor. They are members of the nightshade family, related to bell peppers and tomatoes. The amount of heat can be adjusted by adding your favorite chili pepper or crushed cayenne pepper to taste. As is, it is kid-friendly, quick, and delicious!

Instructions to make Chili, Pepper & Beans on Toast:
  1. Heat the oil in a pan. Cook the onion and peppers on a medium-high heat for 5 minutes, stirring occasionally to avoid sticking.
  2. Add the chillies, garlic and spring onion, stir gently and fry for a further 3 minutes. Stir in the spices and fry until the onions and peppers are softened, say another 2 minutes.
  3. Add the tomato and beans. Stir well and increase the heat to high. Cook for a final 4-5 minutes, stirring occasionally, to ensure that the beans are cooked.
  4. Serve onto hot toast.

The amount of heat can be adjusted by adding your favorite chili pepper or crushed cayenne pepper to taste. As is, it is kid-friendly, quick, and delicious! It can be used as a dip for tortilla chips or a sauce for many Mexican dishes. Poblanos are large, mild peppers that originate from Puebla, Mexico. When dried, they're referred to as ancho chilis (which is Spanish for wide, in reference to the pepper's bulbous form).

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