Ultimate beans on toast
Rupert Cooper dials the luxe level up to max with his take on the classic comfort dish
Rupert Cooper, owner and head chef of Philleigh Way Cookery School in Cornwall, shares his recipe for ultimate beans on toast
philleighway.co.uk
Serves 2
- Olive oil 2 tbsp
- Onion 1, peeled and finely chopped
- Garlic cloves 2, peeled and finely chopped
- Cumin seeds 1 tsp
- Beans (haricot, cannellini or mixed) 400g can
- Smoked paprika 2 tsp
- Tomato paste 1 tbsp
- Barbecue sauce a glug
- Crusty brown bread 4 slices
- Butter softened, for spreading
- Cream cheese 2 tbsp
- Cheddar 80g, grated
- Gruyère 80g, grated
- Mozzarella 50g, grated
- Parmesan to serve
- Heat half of the oil in a large frying pan. Add the onion and garlic and cook for 4 minutes. Add the cumin and cook for another minute. Tip in the beans, paprika, tomato paste, barbecue sauce and a splash of water. Bring to a simmer and cook until the tomato has cooked through.
- Lightly toast the bread, then leave it to cool slightly. Spread butter on both sides of each slice, then spread the cream cheese on one side of each slice. Top each slice with the cheddar, gruyère (reserving half of each for later) and all of the mozzarella and season.
- Heat a splash of oil in a cast-iron pan over a medium heat. Add the bread, cheese-side up, then cover with a lid.
- After 2 minutes, remove the lid and continue frying until the underside of the bread is golden and the cheese is mostly melted. Carefully and quickly sandwich the slices together, then gently press down with a spatula and continue cooking until the cheese has melted – it’s best to turn the sandwich every minute or so.
- Slice the sandwiches in half, then spoon the bean mixture over the top and sprinkle with the rest of the cheddar and gruyère. Place the pan under the grill for a few minutes until the cheese has melted, then serve with a generous showering of parmesan.
You will need
- Olive oil 2 tbsp
- Onion 1, peeled and finely chopped
- Garlic cloves 2, peeled and finely chopped
- Cumin seeds 1 tsp
- Beans (haricot, cannellini or mixed) 400g can
- Smoked paprika 2 tsp
- Tomato paste 1 tbsp
- Barbecue sauce a glug
- Crusty brown bread 4 slices
- Butter softened, for spreading
- Cream cheese 2 tbsp
- Cheddar 80g, grated
- Gruyère 80g, grated
- Mozzarella 50g, grated
- Parmesan to serve
Method
- Heat half of the oil in a large frying pan. Add the onion and garlic and cook for 4 minutes. Add the cumin and cook for another minute. Tip in the beans, paprika, tomato paste, barbecue sauce and a splash of water. Bring to a simmer and cook until the tomato has cooked through.
- Lightly toast the bread, then leave it to cool slightly. Spread butter on both sides of each slice, then spread the cream cheese on one side of each slice. Top each slice with the cheddar, gruyère (reserving half of each for later) and all of the mozzarella and season.
- Heat a splash of oil in a cast-iron pan over a medium heat. Add the bread, cheese-side up, then cover with a lid.
- After 2 minutes, remove the lid and continue frying until the underside of the bread is golden and the cheese is mostly melted. Carefully and quickly sandwich the slices together, then gently press down with a spatula and continue cooking until the cheese has melted – it’s best to turn the sandwich every minute or so.
- Slice the sandwiches in half, then spoon the bean mixture over the top and sprinkle with the rest of the cheddar and gruyère. Place the pan under the grill for a few minutes until the cheese has melted, then serve with a generous showering of parmesan.
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