So many British homes, notably South Asian ones have their own take on curried baked beans, and mine is no different. I cook my baked beans with ghee, cumin seeds and a liberal heap of homemade garam masala. These spicy, buttery beans are then slathered onto toast, topped with Cheddar and grilled until gooey and bubbling. It’s the kind of food I will eat any time of the day!

Make ultimate Cheesy Masala Beans on Toast

It’s ready in under 30 minutes Uses only a handful of ingredients A great vegetarian comfort food Easy to make vegan and gluten-free versions Perfect for breakfast, lunch, dinner, or even a midnight snack!

How to make Masala Baked Beans

The most important part! I learnt to make Masala Baked Beans with my mum, who would always start with a dollop of ghee melting in a pan. Cumin seeds, onions, chillies and a handful of ground spices would always follow. This recipe is my ode to her version, which we would eat with buttered Gujarati Rotli. She would often fold in small cubes of ghee-fried potatoes which of course, were a welcome addition.

Instructions

Printable recipe card below

Assemble the beans on toast with cheese

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How to make Cheesy Masala Beans on Toast | Recipe card

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If you like Cheesy Masala Beans on Toast, you’ll love my recipe for Masala Cheese Scones

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Love Sanjana

I do not recommend freezing the cooked toasts.

If you want to make the beans ahead of time, keep them refrigerated inside an airtight container for up to 2 days. Assemble the toasts immediately before serving.Vegan optionSwap the ghee in the beans for oil or vegan butter. Use your favourite vegan cheese for the topping.Gluten free optionSimply use gluten-free bread for your toast.

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