Winnsboro is a small town in Texas, near Dallas, and this delicious, easy-to-make dish is a typical snack of the area.
Serve for lunch or supper.
1 oz. butter
1 medium-sized onion, finely chopped
1 garlic clove, crushed
1 green pepper, white pith removed, seeded and finely chopped
14 oz. canned kidney beans, drained
14 oz. canned baked beans
4 tablespoons tomato ketchup
1 tablespoon Worcestershire sauce
½ teaspoon salt
1 teaspoon black pepper
2 teaspoons mild chilli powder
6 oz. Cheddar cheese, grated
4 large slices hot buttered toast
In a medium-sized frying-pan, melt the butter over moderate heat. When the foam subsides, add the onion, garlic and green pepper and fry, stirring occa-sionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Stir in the kidney beans, baked beans with the can juice, ketchup, Worcestershire sauce, salt, pepper and chilli powder and stir well to mix. Cook the mixture, stirring occasionally, for a further 5 minutes.
Stir in the cheese and cook, stirring constantly, for a further 3 minutes or until the cheese has melted and the mixture is hot and thick.
Remove the pan from the heat. Place the toast slices on individual serving plates and spoon the bean mixture over them.
Serve at once.