Indian spiced beans on toast

Prep time: 5 mins
Cook: 15 mins
Serves: 4

A filling meal low potassium, low phosphate, and low protein meal. Ideal when you want a speedy lunch or supper.

Nutrition

	Low phosphate
	Low potassium
	Low protein
	Low salt
42.1g	Carbohydrate
311.0Kcal	Energy
	Low fat
£0.00	Price Per Portion

	Low phosphate		Low protein
	Low potassium		Low salt
42.1g	Carbohydrate	311.0Kcal	Energy
	Low fat	£0.00	Price Per Portion

Nutrition values are calculated per serving
Kidney diet guidelines vary for each individual
Consult your dietitian or doctor for the specific diet that is right for you

Chef Paul Ripley

This is a lightly spiced, quick and easy recipe using some store cupboard staples. Delicious served on a thick slice of sourdough toast.

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Ingredients

1 teaspoon cumin seeds

1 teaspoon curry powder

1 tablespoon olive oil

1 red onion

2 garlic cloves

1 red chilli

800g haricot or cannellini beans in water

4 slices sourdough bread

10g unsalted butter

Black pepper

300ml low salt chicken stock

20g fresh coriander (optional)

Method

Heat the oil in a frying pan, add the cumin seeds and curry powder cooking for 1 minute, being careful not to burn the spices.

Finely chop the onion, garlic and chilli. Add to the pan and cook until soft. Strain and stir in the beans.

Stir in the chicken stock and simmer for 8-10 minutes until the sauce has thickened and then stir in butter.

Thickly slice and toast the bread. Season the beans with pepper and add the coriander if using. Serve the beans on top of the toast.

Food Facts

Carbohydrate

The bread and beans are the main sources of carbohydrate in this recipe and the value has been provided for those who have been trained in insulin adjustment.

Phosphate/potassium

This dish is low in potassium and can be enjoyed for lunch or dinner as part of a low potassium diet. This is a suitable meal for anyone on a phosphate restricted diet as it is low in phosphate. If you have been prescribed a phosphate binder, ensure you take them with this dish.

Protein

This is a low protein dish and is therefore suitable for those following a low protein diet.

Gluten free

Use gluten free bread and check that the stock you use is also gluten free.

Vegetarian

Use vegetable stock for a vegetarian alternative.

Vegan

Use vegetable stock for a vegetarian alternative.

Healthier option

This is a relatively healthy meal however, if you would like to reduce the fat content further you could use a low fat spread in place of butter and a low-calorie spray oil in place of the olive oil. There is the no added salt in this recipe, but it does contain a small amount of salt, which makes it slightly above the range to be classified a low salt dish.

Cheaper option

This is an inexpensive recipe, however, to reduce the cost you could consider using chilli flakes in place of a fresh chilli and omit the chopped coriander.

Storage

The beans can be kept in the fridge in an airtight container for up to 3 days. Do not store the toasted bread.

Tips

If you only have baked beans, rinse off the tomato sauce and use these in place of the haricot or cannellini beans. If you would like to make a smaller portion you can adapt the recipe by divide the recipe for your desired serving.