Friday, 30 November 2012

Quick Baked Beans and Grilled Cheese with tomato chilli relish

Managed not to set off any alarms today, although did run out of gas half way through cooking! A quick switch-a-roo of the tanks and we were back on track. Sometimes I get into a lunch rut where we alternate between salad and left overs so I thought I had better earn my keep and feed my hungry boys something different. I had two cans of white kidney beans in the pantry and despite Elliot's chilly relationship with pulses, home baked beans seem to get a thumbs up. I'm making my way through the Australian Woman's Weekly cookbook at the moment and this is a mix of two recipes. The beans they served with parmasan polenta and the relish is from a lentil and bean burger dish. I had made the relish a week ago when I whipped up some chickpea burgers and thought it would go well with the grilled cheese. I was right!


Quick Baked Beans and Grilled Cheese with tomato chilli relish
adapted from Australian Woman's Weekly
serves 4

For the beans
1 tbsp olive oil
1 large brown onion, finely chopped
1 clove garlic, crushed
2 cans white kidney beans, drained and rinsed
1 can crushed tomatoes
2 tsp dark brown sugar (optional)
1 cup vegetable stock

For the relish
2 medium tomatoes, chopped coarsley
1 small onion, chopped finely
1 clove garlic crushed
1/3 cup sweet chilli sauce
2 tablespoons malt vinegar

8 slices bread of your choosing
sharp cheddar or similar cheese (enough to cover 4 slices of bread)
2 tbsp butter

Preheat oven to 400F (200C).
In an ovenproof pot, heat the oil and gently cook the onion and garlic, stirring until onion softens. Add beans, tomatoes,sugar and stock; bring to a boil. Cook, uncovered, in oven about 40 minutes or until sauce thickens.

Make the relish by cooking the tomatoes, onion and garlic in a small saucepan for about 10 minutes over medium heat or until tomato has softened. Add sauce and vinegar; bring to a boil. Reduce heat; simmer uncovered, stirring occasionally, about 10 minutes or until relish thickens. Cool 15 minutes.

Once beans and relish are cooked, heat 1/2 tbsp of butter in a pan. Spread one slice of bread with relish and place, relish side up in pan, top with cheese and place second slice of bread on top. Cook gently, 7-8 minutes or until underside is golden brown and cheese is starting to melt. Flip the sandwich over and cook the other side until it too is golden. Repeat with the remaining slices of bread.

Serve grilled cheese with beans on the side.

Have a great weekend and don't forget to check your advent calendars Saturday morning, a month of chocolate, oh how I love December!

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