Beans and Bacon on Toast
Make this for the family or when your hungry friends come to visit! Keep your mother happy, and keep the kitchen clean!
YOU WILL NEED
- non-stick frying pan
- a pair of scissors
- a wooden or silicone spoon
- a slotted spoon
- kitchen paper towel
- sharp knife
- can opener
- dinner plates
- 1 T (15 ml) canola oil
- 6 rashers of rindless streaky bacon
- 1 medium onion, chopped
- ½ t (2,5 ml) Ina Paarman's Green Onion Seasoning
- 400 g tin baked beans in tomato sauce
- 1 - 2 T (15 - 30 ml) Ina Paarman’s Sweet Chilli Chutney
- 4 - 6 slices of brown or wholewheat bread
- 4 T (60 ml) grated cheese
Place a non-stick frying pan on medium/high heat. Add oil and swivel to coat the base of the pan.
Cut each of the bacon strips into four shorter pieces and add these to the pan and stir-fry until crispy (use the non-stick or wooden spoon).
Remove bacon bits with a slotted spoon and keep on one side on a saucer lined with kitchen paper.
Don’t wash the pan! Add the chopped onion and Green Onion Seasoning to the remaining bacon fat in the pan and turn the heat to low.
Gently fry the onion until soft and golden, stirring from time to time.
Add the baked beans and Chilli Chutney and just bring to the boil for 1 minute.
In the meantime toast the bread and place one or two slices on each dinner plate.
Divide the bean mixture between the slices of toast.
Top with grated cheese and crispy bacon pieces.
Enjoy with your friends and/or family.