Chipotle paste adds a lovely smokey heat to this super-easy sofa supper.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Cal/Serv:
619
Ingredients
1/2Tbsp.
olive oil
1
garlic clove, crushed
1/2Tbsp.
chipotle paste, we used Gran Luchito
2
x 400g tins plum tomatoes
2
x 400g tins haricot or mixed beans, drained and rinsed
1tsp.
sugar
8
rashers streaky bacon (smoked or unsmoked)
150g
chilli Cheddar, coarsely grated, see GH TIP
4
slices thick sourdough bread, toasted
Directions
Step 1Heat the oil in a large pan over medium heat. Add the garlic and chipotle paste and fry for 2min, until fragrant.
Step 2Add the tomatoes, beans, sugar and plenty of seasoning to the pan. Increase heat and bring to a simmer, then reduce heat to low and bubble gently for 10min, stirring occasionally and breaking up the tomatoes with a wooden spoon, until the sauce has thickened slightly.
Step 3Meanwhile, heat a large frying pan over medium-high heat and dry-fry the bacon, turning halfway, until crisp on both sides. Transfer to a plate and set aside.
Step 4Stir 100g of the cheese into the bean pan until melted. Pile mixture on to the toast and sprinkle over the remaining cheese. Roughly crush/chop the crispy rashers into shards and scatter over the toasts along with the coriander.
GH TIPS You can buy blocks of chilli Cheddar in larger supermarkets or delis, but if you can’t get hold of it, swap for regular Cheddar and stir in a pinch of chilli flakes.
If you like this recipe you'll love our easy baked beans on toast.
Per serving:
Calories: 619
Protein: 33g
Fat: 29g
Saturates: 14g
Carbs: 51g
Sugars: 11g
Fibre: 13g
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
