The ones that I have made today are perfect for vegetarians but as with a lot of our dishes, the filling can be changed and adapted to suit everyone. I have in the past added bacon, ham or shredded chicken but they are just as nice the way these are.
As with using different fillings any sliced bread can be used, I have used multigrain as that's what I had on hand but white is just as delicious.
Bean and Vegetable Cups
Points per serve: 2.5
12 slices multigrain bread
1 x 440g tin baked beans in tomato sauce
2 shallots, thinly sliced
1/2 red capsicum, diced
1/2 green capsicum, diced
1 tablespoon tomato paste
2 teaspoons dried oregano
freshly ground black pepper
3/4 cup grated tasty cheese
Preheat oven to 180 deg C.
Spray a large muffin pan with cooking spray.
Remove crusts from bread slices and using a rolling pin, roll each bread slice individually until about 5 - 7mm thin. Press each slice into the muffin pan ensuring that the sides are evenly balanced, thus forming a cup or a basket.
In a bowl add the beans, shallots, capsicum, tomato paste, oregano and pepper mix together to combine well. Spoon mixture into bread cups. Sprinkle with tasty cheese.
Spray tips of bread with additional cooking spray. Cook in oven for 15 - 20 minutes or until cheese has melted and is golden.