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Spicy Chipotle Beans on Toast 🌶
By @realizing_fitness
the beans:
1 (19oz) can white beans, drained and rinsed
1 chipotle pepper, stem and seeds removed
90ml (6tbsp) full fat coconut milk
60ml salsa
1/2 tsp cumin
1 tsp ancho chili powder
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2-1 tsp salt
1/4 tsp pepper
the toast + toppings:
1 slice sourdough, toasted
3 cherry tomatoes, sliced
1 tbsp onion, diced
cilantro, fresh
In a small sauce pan, cover chipotle pepper with water. Bring to a boil and cook for a few minutes until pepper is soft. Reserve cooking water in case you need it for blending.
Add pepper, coconut milk, salsa, cumin, ancho chili powder, garlic powder, smoked paprika, salt and pepper to a high speed blender. Blend until smooth.
Add beans and pulse a few times. I still wanted some texture, so I didn’t blend much.
Heat beans in a pan, if you wish them warm. Top toast with warm beans, onion, cilantro and tomato. Enjoy!
Makes beans for 6 or so slices of toast.
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