Smoky Harissa Beans, Gooey Cheese & Pesto Toastie
The toastie of your dreams – a layer of fresh pesto, gooey, sticky homemade beans and melty vegan cheese. It’s the sort of quick-cook toastie you’ll want again and again.
Ingredients
For the beans
- 2 tbsp olive oil
- 1 large red onion chopped
- 2 cloves garlic sliced
- 1 tbsp smoked paprika
- 1 tsp cumin seeds
- 100 g cherry tomatoes sliced
- 1 tbsp sun dried tomato paste
- 1 tbsp rose harissa paste
- 100 ml water
- 250 g white beans drained
- 1 tsp sea salt
- Black pepper
- 4 slices bread
- Drizzle olive oil or vegan butter
For the fillings
- 4 tbsp vegan pesto
- 4 tbsp grated vegan cheese or vegan mozzarella
Instructions
To make the beans
- Add the oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and spices and fry for 30 seconds more.
- Add the tomatoes, sun-dried tomato paste and harissa to the pan and cook for 5–10 minutes until the tomatoes have softened.
- Now add the beans and cook on a low heat for 5 minutes.
- Finally, add the salt and black pepper.
To make the toasties
- Heat a griddle pan or frying pan to a medium heat. Add some butter to the pan and melt.
- Layer the pesto on the base of the bread.
- Top with beans then vegan cheese.
- Place in the pan and allow to cook for 2–3 minutes until the base has browned a little.
- Carefully flip over so the uncooked side, so it’s now on the pan.
- Cook for a further 2–3 minutes until that side has browned.
- Remove from the pan and slice.
Notes
2 servings