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Cheesy Curried Butter Beans with Quick-pickled Onions
Cheesy Curried Butter Beans with Quick-pickled Onions is a traditional Australian recipe for a grown-up breakfast or lightly-curried butter beans served on toast with cheese. The full recipe is presented here and I hope you enjoy this classic Australian Fusion version of: Cheesy Curried Butter Beans with Quick-pickled Onions.
prep time
10 minutes
cook time
15 minutes
Total Time:
25 minutes
Serves:
2
Rating: 
Tags : CurryVegetarian RecipesSpice RecipesCheese RecipesBean RecipesAustralia Recipes
This is another grown-up Australian autumn/winter breakfast dish. Really great comfort food that makes a great breakfast or quick lunch dish. I have to admit that my wife looked askance the first time I served her butter beans... were these giant white beans really edible? Her cultural instincts told her to avoid them. As with everything, food is a learning experience and now we have butter beans often in a week, including butter beans mash or butter beans included in a mash on the weekend.
Ingredients:
1 green chilli, thinly sliced into rounds, seeds and all
½ red onion, thinly sliced into rounds
1 tbsp apple cider vinegar
Salt and freshly-ground black pepper
2½ tbsp olive oil
25g (1 oz) ginger, peeled and finely grated
4 garlic cloves, peeled and crushed
½ tsp cumin seeds
1 tsp mild curry powder
¼ tsp chilli flakes
200g (7 oz) jarred or tinned butter beans (drained weight)
1½ tbsp coriander leaves, roughly chopped
60ml (1/4 cup) double cream
100g (3 1/2 oz) mature cheddar, roughly grated
2 large slices sourdough (or 3 small ones), cut 1½cm (1/2 in) thick
Method:
For the quick-pickled onions, combine the chilli, onion, vinegar and a tiny pinch of salt in a small bowl, stir to combine, then leave to soften and pickle while you get on with the remainder of the dish.
Put a tbsp and a half of oil in a medium frying pan on a medium-high heat. Once hot, add the ginger and garlic, and fry, stirring often, for two to three minutes, until lightly golden and fragrant. Add the spices, cook for 30 seconds, then stir in the butter beans, a quarter-tsp of salt and plenty of freshly-ground black pepper. Take off the heat and set aside to cool for five to 10 minutes. Meanwhile, heat your oven's grill (broiler) to a high setting. Once the bean mix is cool, stir in the coriander, cream and cheese.
Place the slices of bread on a small baking tray and grill for two minutes. Remove, flip over and drizzle the untoasted sides with the remaining tbsp of oil. Top with the butterbean mixture and grill for four to five minutes, until golden and bubbly. Spoon half the pickled onion mixture over the top and serve the rest in a bowl alongside.
