Cheesy beans on toast recipe
An interesting twist on beans on toast – 5-bean salad blended with cheese and served on warm fingers of toast.
Age: 7 to 9 months
Prep: 15 mins
Cook: 8 mins
Portions: 1
Ingredients
- 45g (3 tbsp) canned five bean salad, no added sugar and salt, drained
- 10g full fat hard cheese, grated
- 1 small slice wholemeal bread
- 1tsp vegetable oil spread butter
- ¼ small red pepper, washed and sliced into sticks
Method
Blend or mash the beans and cheese together in a bowl until smooth with soft lumps
Steam (or boil) the red pepper sticks for around 3 to 5 minutes until soft.
Toast the bread, then thinly spread with butter and cut into fingers
Place the bean mixture into a bowl, and serve with toast fingers and red pepper sticks on the side.
Place the leftover beans into a bowl, cover and store in fridge for up to 2 days. You could make the mashed beans again or add the leftover beans to your evening meal such as in a soup, casserole, stew or curry.
Try heating up the beans (1 to 2 mins) before mashing with cheese to serve them warm.
