Cheese and beans on toast (Mexico style)
2 tablespoons corn oil
2 onions, chopped
2 cups (10 oz/275 g) cooked kidney or black beans, drained and mashed
4 tablespoons olive oil, plus extra for brushing
4 ciabatta rolls or 4 small baguettes, halved lengthwise
1 cup (4 oz/120 g) crumbled or grated Oaxaca, chihuahua, or mild cheddar cheese
2 cups (16 fl oz/475 ml) raw tomato salsa
Heat the oil in a frying pan or skillet. Add the onion and cook over medium-low heat, stirring occasionally, for 15 minutes or until caramelised.
Add the beans to the skillet and cook, stirring and mashing, gradually adding the olive oil until it becomes a thick puree. Add some water, if necessary. Season with salt. Remove from the heat and keep warm.
Preheat the oven to 400°F (200°C/Gas Mark 6). Put the halved rolls or baguettes on a baking sheet, cut sides uppermost. Remove some of the crumb, brush the insides with olive oil and heat in the oven until lightly toasted. Remove from the oven, spread the bean mixture over each roll and sprinkle with the cheese. Return to the oven for 5 minutes until the cheese has melted.
Serve immediately with the salsa.