Jazzy Baked Beans

• 1 small onion, finely chopped
• 1 red chili pepper, deseeded and finely chopped
• 1 red pepper, chopped
• 1 garlic clove, finely diced
• 2 tablespoons olive oil
• 1 (14 ounce) can baked beans
• 1 (7 ounce) can kidney beans
• 1 tablespoon tomato ketchup
• 1 pinch ground cumin
• 2 ounces cilantro, chopped
• To serve
• white bread, toasted
• cheese, shredded
• sour cream

1. Fry the onion, chili, pepper and garlic in a little olive oil until soft.
2. Add the baked beans, kidney beans, ketchup and cumin and heat through.
3. Season to taste and stir in the chopped cilantro.
4. To serve, pile the beans onto triangles of toast. Finish with a grating of cheese and serve with a dollop of soured cream.

onion, red chili pepper, red pepper, garlic, olive oil, beans, kidney beans, tomato ketchup, ground cumin, cilantro, white bread, cheese, sour cream

Taken from www.food.com/recipe/jazzy-baked-beans-411627 (may not work)