Indian Red Bean and Goat Cheese Naan

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Naan bread is the base for this pizza-like snack, topped with beans, cumin and coriander for an Indian twist. In the summertime, you can also barbecue the naan breads on a greased grill over medium heat for a lovely grilled flavour.

Tags: Intermediate, 20 Mins, Snacks, Beans, Baking, President's Choice Blue Menu
Serves: 8
Skill level: Intermediate
Prep time: 15  minutes
Cooking time: 5  minutes
Total: 20  minutes

Additional Information


1 pkg (250 g) PC Indian Naan Flatbread
1 can (540 mL/19 oz) PC Blue Menu Dark Red Kidney Beans
2 tsp (10 mL) white wine vinegar
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
2/3 cup (150 mL) ,crumbled PC Blue Menu Goat's Milk Cheese (about 3 oz/90 g)
1-1/4 cups (300 mL) cherry tomatoes, halved
1/4 cup (50 mL) diced onion
3 tbsp (45 mL) chopped fresh coriander
2 tbsp (25 mL) canola oil
1 tbsp (15 mL) white wine vinegar
1/2 tsp (2 mL) cumin seeds, crushed


  1. Preheat oven to 400?F (200?C).
  2. Bake naan breads directly on centre rack in oven for about 2 minutes or until slightly crisp. Place on rimmed baking sheet; set aside.
  3. In bowl, combine beans, 2 tsp (10 mL) vinegar, salt, pepper and 3 tbsp (45 mL) water. Using potato masher, mash until well mixed. Divide and spread over naan breads; top with crumbled goat cheese. Bake for 3 minutes.
  4. Meanwhile, in small bowl, stir together tomatoes, onion, coriander, oil, 1 tbsp (15 mL) vinegar and cumin seeds. Arrange on top of naan; cut into bite-size pieces.

Nutritional Information

Per serving:
190 calories
fat 6 g (of which 1.4 g is saturated)
sodium 240 mg
carbohydrate 26 g
fibre 5 g
protein 9 g
Source of Fibre
Source of Iron
Low in saturated fat