Spicy bean pot recipe
information
Calories per serving 350.
ingredients
420 g can of baked beans
2 shallots, chopped
2 tablespoons tomato puree
1 teaspoon curry powder
15 g (1/2 oz) sultanas
2 medium pitta breads
2 shallots, chopped
2 tablespoons tomato puree
1 teaspoon curry powder
15 g (1/2 oz) sultanas
2 medium pitta breads
method
1. Place the beans in a medium size saucepan with the shallots, tomato puree, curry powder and sultanas.
2. Heat through gently and simmer for 2-3 minutes.
3. Lightly toast the pitta breads in the oven or in a toaster and cut each one into thin slices.
4. Divide the bean mixture between two small bowls and serve the pitta bread slices alongside to mop up the juices.
2. Heat through gently and simmer for 2-3 minutes.
3. Lightly toast the pitta breads in the oven or in a toaster and cut each one into thin slices.
4. Divide the bean mixture between two small bowls and serve the pitta bread slices alongside to mop up the juices.
serving amount
serves 2.
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more information
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