Thursday, July 1, 2010

Easy Chili Beans on Toast

This is a recipe for a day when you come home hungry and want something filling that will be ready in about 10 minutes or less.  Or for a day when you have a can of beans you need to use up.

The other day, I found myself in both of those situations.  Sometimes you need a cop-out meal, something fast that will satisfy you and save time.  And sometimes, cop-outs can be delicious.

Easy Chili Beans on Toast

2 slices gluten-free bread, toasted
1 can red kidney beans
1/2 tsp. onion flakes
1/4 tsp. garlic powder (or 1 tsp. minced garlic)
1 tsp. chili powder
1/2 tsp. ground oregano
1/2 tsp. ground cumin
Dash of cayenne pepper (optional)
Salt and pepper to taste

1 1/2 tbsp. tomato paste
1/4 - 1/2 cup water, to desired thickness

Place the kidney beans into a skillet and heat them.  Add the spices and stir to coat well.  Continue to cook for another 2 - 3 minutes.  Add the tomato paste and stir to distribute evenly.  Add 1/4 cup of water and stir.  As it boils off, add more if desired.  Cook for another 4 - 5 minutes.

Serve over toasted bread.  Delicious plain, or add melted cheese if you are dairy-tolerant, or top with a fried egg.

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