Mama's Recipes

Tarka Beans on Toast

beans
Who knew such a basic dish could be so versatile? Transform your tea times with these fresh takes on a British classic.But before we raise a toast to this bold new recipe, we should let you know there are two variations in Mama’s recipe book. Why not try both to discover your favourite?

Preparation Time

Approximately 10 mins

Cooking Time

Approximately 10 mins

Serves

Serves 1-2 people

Dietary

Vegetarian
Vegan (If not using butter)

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Ingredients

Method A Ingredients

– 1 tin of beans
– 1 tbsp butter
– ½ cup finely chopped onions
– 2 tbsp finely chopped coriander leaves
– 1 fresh finely chopped green chilli
– ½ – 1 tsp chilli chutney
– ¼ tsp black pepper powder
– ½ tsp coriander powder
– ½ tsp cumin powder
– Salt to taste

Method B Ingredients

– 1 tin of beans
– 1 tbsp butter
– ½ cup finely chopped onions
– ½ cup finely chopped mix peppers
– ½ cup finely chopped mushrooms
– 2 tbsp finely chopped coriander leaves
– ½ to 1 tsp chilli chutney
– ¼ tsp black pepper powder
– ½ tsp coriander powder
– ½ tsp cumin powder
– Salt to taste

Method

Method A

There’s no beans on toast without beans, so let’s start there.

1. Heat a heavy bottom medium size pan on medium heat.

2. Add butter and chopped onions to the pan. Sauté for a few minutes, until translucent (not you, the onions).

3. Once the aroma hits, add the chopped green chillies and all spices for a couple of minutes (make sure they don’t burn).

4. Add the beans and simmer for a few mins. Add coriander leaves, mix well and turn off the heat. Bam! Beans like you’ve never seen them before!

Bready for the next stage of the recipe? Toast your choice of bread slices, butter them lightly, spoon over the beans and serve. Be honest, have you ever seen beans on toast look this gourmet?If you’re craving even more variety, consider adding cheese, tossing it with a few drops of chilli chutney for more heat, or adding a dollop of apple chutney. Don’t bean afraid (sorry) to experiment with different flavours to elevate simple dishes.

Method B

1. Heat a heavy bottom medium size pan on medium heat.

2. Add butter and chopped onions to the pan. Sauté for a few minutes, until translucent (for your sake, we won’t repeat the cheesy joke from Method A).

3. Add the chopped green chillies and mushrooms, then cook until mushroom water is absorbed. Add peppers and all spices, then cook for 2-3 minutes (make sure they don’t burn) when you start getting the aroma.

4. Add the beans and simmer for a few mins until it warms up (who wants cold beans?). Add coriander leaves, mix well and turn off the heat. Behold, your magic beans are done (just don’t expect them to sprout into a beanstalk).

Toast your choice of bread slices, butter them lightly, spoon over the beans and serve.

Recipe Tips

For variation, you can add cheese, toss it with a few drops of chilli chutney for more heat, or add a dollop of apple chutney. Take a page out of Mama’s book and experiment until you find your new favourite version of this tea time staple.

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