Carole Food.
Chilli Cheese Beans
This is a great thing to make if you want something warming, filling and quick! It also makes great leftovers. I love serving this with some crusty bread, but it would be perfect with a nice vinegary side salad too.
Jump to recipeThis is a great thing to make if you want something warming, filling and quick! It also makes great leftovers. I love serving this with some crusty bread, but it would be perfect with a nice vinegary side salad too.
What ingredients do you need for this dish (includes possible substitutions)?
Onion: brown or red would be fine here!
Pepper: I like adding a pepper for the adding sweetness and nutrients it gives, but it can be left out if you prefer!
Garlic: add as much as you want.
Scotch bonnet: I love using scotch bonnet because of how aromatic it is, but if you prefer a different chilli then please sub that in! Just make sure you change the quantity depending on the spice of the chilli.
Tomato paste: essential to the sauce!
Spices: this can be swapped around depending on your preference, e.g. you could use onion powder instead of garlic, thyme instead of oregano…
Butter beans: can be substituted for most canned beans/pulses!
Double cream: I wouldn’t recommend changing this!
Cheddar: could be substituted with parmesan if preferred!
FAQ
What’s the best way to store this dish?
Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.
Can this be frozen?
Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.
If you’re looking for another bean dish, be sure to try out these recipes:
Chilli Cheese Beans
This is a great thing to make if you want something warming, filling and quick! It also makes great leftovers. I love serving this with some crusty bread, but it would be perfect with a nice vinegary side salad too.
Ingredients
- 1 onion, finely sliced
- 1 pepper, finely sliced
- 2 garlic cloves, finely chopped
- 1 tsp chopped scotch bonnet
- 100g tomato paste
- 1.5 tsp smoked paprika
- 1/2 tsp dried oregano
- 2 tsp garlic powder
- 1/2 tsp chilli powder
- 1 400g can butter beans, drained (drained weight about 240g)
- 100ml double cream
- 125ml water
- 70g cheddar, grated
- Oil, salt
- Optional topping: spring onion, pickled red onions
Method
- In a frying pan over a medium-high heat, add 1-2 tbsp of oil. Once hot, add the onion, pepper and a good pinch of salt. Cook until softened, about 5 minutes.
- Add the garlic, scotch bonnet and tomato paste. Cook for a few minutes, stir often.
- Add the spices and cook for another 2 minutes.
- Add the beans and coat in the spices.
- Pour in the double cream and water then bring to a simmer.
- Add the cheese and stir until melted. And that’s it!
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Contact
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