I Googled some recipes for baked bean toasties and baked bean grilled cheese. It looks like the baked bean toastie is fairly popular in the UK , being a decadent step from baked beans on toast. Jaffle is the Australian term for toastie, and baked bean jaffles are online. I won’t bother posting the recipes since they are typically:
Butter
Bread
Cheese (sometimes more than 1 type)
Baked beans
Optional bacon
Optional Worcestershire
Optional tomato
Optional spinach
Some are griddled, some are panini-pressed or snack mastered, some are air-fryed.
A few North American bean canneries have recipes for baked bean grilled cheese.
Dead simple dal makhani. Made yesterday during an exceptionally boring conference call and eaten over a baked potato last night. These are the leftovers. Taking half to my mom tomorrow. Pardon the exceptionally ugly picture; promise it was delicious.
This, from P. Wolfert about “thyme” sounds familiar
“Actually, it isn’t organo at all, it is thymba spicata, a pungent assertive herb that is often confused with herbs in the same thyme, oregano, marjoram, savory family.”
Chickpea breadcrumbs:
I triple this recipe and bake on a 1/2 sheet SS tray.
For one can:
1 can rinsed/drained c peas
Place them in food processor and pulse carefully into small nugget bits.
Place on SS tray. Season if you wish (I use dried herbs to taste).
Toss in 2T olive oil and 3/4 tsp salt (depending on the dried herb I may use less salt) and Bake in 350* oven for 30 mins. or more until crunchy.
I have used this recipe from cookbook author Bonnie Stern to coat cutlets, as a binder in ground meats, in stuffed shell filing and as a falafel shortcut.
Only make what you intend to use OR store in frig knowing you will need to crisp the crumbs a second time.
It’s lighter than traditional breadcrumbs and comes together easily.
