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Cajun-spiced Refried Beans on Toast

Cajun-spiced Refried Beans on Toast

By OcadoLifePublished 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.”
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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.