Smoky Beans with Aubergine & 'Cheesy' Toasts | Rebel Recipes (2024)

• 2 red peppers chopped
• 1 aubergine sliced
• Olive oil
• Sea salt

For the beans

• 2 onions sliced roughly
• 4 cloves garlic sliced
• 1 tsp cumin seeds
• 1 tbsp smoked paprika
• 1 tbsp rose harissa or 1 tsp harissa
• 6 organic tomatoes chopped
• 500 ml water
• 1 tsp brown rice miso
• 1 tsp tamari
• 1 tin organic chickpeas drained
• 1 tin organic flageolet beans
• 1 tsp sea salt
• Twist black pepper
• Optional–1 tsp maple syrup
• Handful kale chopped finely

For the cashew cheese

Basic–not fermented

• 200 g cashews soaked for at least 4 hrs
• 3 tbsp nutritional yeast
• 1/2 tsp sea salt
• 1/2 tsp English mustard or Dijon mustard
• 1/2 tsp garlic powder
• 50 ml water

Fermented/aged cheese

• 200 g cashews soaked for at least 4 hrs
• Water to cover
• 1 pro-biotic capsule
• Season well
• Plus flavours of choice–lemon juice nutritional yeast, any spices

To serve

• Bread of choice
• Fresh basil

• Pre heat your oven to 180c.

• First, roast the peppers and aubergine by adding them with the oil and salt to a baking tray. Bake for approximately 25 minutes or until roasted.

• In the meantime–add the oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and spices and fry for 30 seconds more.

• Add the tomatoes and harissa to the pan and cook for 5-10 minutes until the tomatoes have softened.

• Now add the water, miso, tamari and cook on a low heat for 15 minutes.

• Add the beans, roast veg, salt, black pepper and optional maple syrup to the pan and simmer for a further 5 minutes

Option 1 -To make the quick cashew cheese.

• Add all the ingredients to a food processor or high-speed blender and blitz until very smooth. Transfer to jars and store in the fridge.

Option 2- To make the fermented cheese;

• Add all the ingredients to a food processor or high-speed blender and blitz until very smooth.

• Transfer to a glass or wooden bowl. Add a pro-biotic capsule. Stir with a wooden spoon.

• Cover with a cloth for 24 hrs–a slight crust should have formed and it should taste slightly ‘cheesy’

• Now season and flavour as desired.

• Divide and transfer to ring molds or small pots with lids. Transfer to the fridge.

Mold option

• After 4-5 hrs, the cheese should have set and you can remove the mold.

• Can be kept for 3 months–the flavour will develop and a outer crust will come from.

  See Also

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To serve

• Toast some bread

• Top toast with a smear of cashew cheese. Pop back under the grill until the cheese colours.

• Serve the cheesy toasts with the beans.