Boston bean Cheddar cheese toastie recipe

Method

1. Heat the olive oil in a nonstick saucepan on a medium-high heat, add the pancetta and cook for 4 mins until crispy.
2. Add the onion and cook for 4 mins until soft. Add the garlic and cook for 1 min.
3. Add the chopped tomatoes, 50ml water, tomato purée, mustard powder, black treacle, chilli flakes and season. Stir to combine and cook for 5 mins until thickened slightly.
4. Add the black eyed beans to the sauce, stir to combine and cook for a further 3mins until thick and saucy.
5. Layer half the mozzarella and Cheddar onto two slices of sourdough bread, compact the cheese by pressing it down onto the bread with your hands. Season with salt and pepper.
6. Evenly spoon some of the Boston beans on top of the grated cheese. Sprinkle over some parsley leaves, add the rest of the cheese and top each with the other slices of sourdough bread.
7. Heat a knob of butter in a large frying pan on a medium heat. Add the toasties to the pan and cook for 2 mins on each side until the bread is golden and crispy and cheese is melted. Cut in half to serve.

• Tip: If you want it extra spicy, add another tsp of chilli flakes

• See more Cheese recipes

• As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.