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Beans on toast With Maggi Hot & Sweet Tomato Chilli Sauce Recipe

This is a typical British breakfast item, and you get several adaptations in café's including cheese on the top, stir fried mushrooms, chilli flakes, poached egg. Often consumed with a cup of coffee, it’s a wholesome and nutricious breakfast.

Nutritional info

  • 19.6 mcg
    Vitamin A
  • 27.0 gm
    Carbohydrate
  • 1.2 gm
    Total Fat
  • 0.8 mg
    Iron
  • 1.0 mg
    Vitamin C
  • 155.0 kcal
    Energy
  • 3.3 gm
    Protein
  • 29.8 mg
    Calcium
  • Ingredients
  • Step-by-Step

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30 Ml(30.0 ml) Water

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50 Ml(30.0 ml) Water

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1/2 Diced Cup(86.0 gm) Tomato

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3 Tbsp(27.0 gm) Maggi Hot & Sweet Tomato Chilli Sauce

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8 Number(191.0 gm) White Bread

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1 Cup(204.0 gm) Rajma

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2 Chopped Tbsp(10.0 gm) Coriander Leaves

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1/4 Tsp(1.0 gm) Salt

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1/2 Powder Tsp(1.0 gm) Red Chilly

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1 Tsp(2.0 gm) Jeera Powder

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1 Tsp(5.0 gm) Garlic Paste

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1/4 Chopped Cup(28.0 gm) Onion

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1 Tbsp(8.0 ml) Oil

  • Heat 1 tbsp Oil in a pan, add 1/4th cup chopped onions and 1 tsp garlic and give it a light sauté until the onions are soft and translucent. Add prepared tomato puree,1 tsp cumin powder and 1/2 tsp red chilli powder and cook on low flame till tomato puree is well cooked. Add 3 tbsp Maggi Hot & Sweet Tomato Chilli Sauce, mix well.

  • Add in the cooked drained lobia/rajmah into the tomato gravy. Mix well until the beans get well coated with the tomatoes. Cover the pan, turn the heat to low and simmer the beans for about 5 minutes or until the beans are well coated with the spices and tomatoes. Add 1/4 tsp salt and seasoning and adjust to suit your taste.

  • Toast the bread slices and divide the cooked beans into 8 portions and place on each toast.

  • Serve garnished with coriander leaves.

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