Cajun-spiced Refried Beans on Toast
By OcadoLife
Published on 21 January 2025
“This great-value vegan Cajun-spiced Refried Beans on Toast is my go-to lunch when I want something hot and filling,” says chef Liam Barker. “It’s all cooked in the same pan so there’s minimal washing up. The lime-pickled onion is quick to make and adds a burst of freshness – and any leftover pickled onions are great for perking up all kinds of dishes, including sarnies, burgers and salads.”Time and servings
20 minsTotal time
2Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 1 red onion, thinly sliced
- 2 tbsp olive oil, plus extra for drizzling (optional)
- 1 lime, juiced
- 2 flat mushrooms, sliced
- 2 tsp cajun seasoning
- 2 garlic cloves, finely sliced
- 1 (400g) tin pinto beans in water, drained
- 2 slices malt and seeded sourdough
- 2 tbsp roughly chopped coriander
Method
Step 1
Fry the onion in 1 tbsp olive oil over a medium heat for 1 min. Remove to a small dish, add half the lime juice and season with a pinch of salt. Set aside until needed.Step 2
Add ½ tbsp oil to the same pan; fry the mushrooms in 1 tsp cajun seasoning for 2-3 mins, giving them a stir every 30 secs or so. Remove from the pan and set aside.Step 3
Add the remaining ½ tbsp oil to the pan and fry the garlic for 2 mins until golden. Add the drained beans with the remaining cajun seasoning and lime juice, and a splash of water. Mash with the back of a spoon, stirring and mashing for about 5 mins – keep moving the beans in the pan so they don’t stick.Step 4
Meanwhile, toast the sourdough.Step 5
To serve, drizzle a little oil over the toasts, if liked, then divide the bean mash between them. Pile on the fried mushrooms, followed by the pickled onions and a scattering of chopped coriander.