Baked Beans On Toast Food

EASY BAKED BEANS ON TOAST (BRITISH-INSPIRED)

Easy Baked Beans on Toast (British-Inspired) image

Flavorful, British-inspired baked beans on toast! An easy, versatile, and delicious plant-based meal. Just 1 pot and 30 minutes required!

Provided by Minimalist Baker

Time 30m

Number Of Ingredients 17

Ingredients

1 Tbsp olive or avocado oil ((or sub water if oil-free))
1 medium shallot, finely chopped ((~75 g or 1/2 cup // or sub 1/2 small white onion))
1/4 tsp sea salt ((plus more to taste))
1/4 tsp black pepper ((plus more to taste))
2 tsp garlic powder ((or sub 2 cloves fresh minced garlic))
1 ¼ cups water
1 Tbsp apple cider vinegar
1/4 cup tomato paste
1 ½ Tbsp yellow mustard
4 tsp maple syrup ((or coconut sugar))
2 tsp unsulphured molasses*
2 (15-oz.) cans white beans, drained and rinsed
4 slices bread of choice ((use gluten-free if needed or serve on a baked potato))
Vegan butter or olive oil ((optional))
Fresh arugula
Roasted cherry tomatoes
Wilted spinach

Steps:

Heat a large pot over medium heat. Once hot, add olive oil (or avocado oil or water), shallot, salt, and pepper and sauté until translucent and tender - about 3-5 minutes.
Add garlic powder (or minced garlic) and stir. Then add all the remaining sauce ingredients to the pot: water, cider vinegar, tomato paste, yellow mustard, maple syrup, unsulphured molasses. Stir again to combine. Whisk if needed to break up any clumps.
Add the drained and rinsed beans and stir to coat. Turn the heat to medium-high and let the mixture reduce for 8-10 minutes (you should be able to hear and see the sauce bubbling). If the sauce starts to spit, turn the heat down slightly. Avoid covering the pot or the sauce won't reduce quickly.
Stir often to avoid sticking. After 10 minutes the baked beans should be done and there will be some sauce coating the beans. Turn off the heat. Taste test and adjust, adding more salt for overall flavor, maple syrup for sweetness, apple cider vinegar for tang, or molasses for depth of flavor. Place a lid on the pot to keep the beans warm.
If serving with toast (we prefer hearty sourdough), put your bread in the toaster. Once golden brown, remove - usually within 3 minutes.
Once toasted, option to butter your toast with vegan butter or drizzle with olive oil. Then top with the piping hot beans.
Best when fresh and eaten with a knife and fork. The toast will turn a little wet where the sauce lands, and that's how it's typically eaten. Alternatively, serve on a baked potato. Optionally, garnish with arugula, roasted cherry tomatoes, or wilted spinach.
Store leftover beans covered in the refrigerator for up to 3-4 days, or in the freezer for up to 1 month. Reheat in a saucepan over medium heat until hot (adding a bit of water to thin as needed if too thick).

Nutrition Facts : ServingSize 1 slice, Calories 392 kcal, Carbohydrate 69.7 g, Protein 19.2 g, Fat 5 g, SaturatedFat 0.8 g, Sodium 889 mg, Fiber 10.8 g, Sugar 11.4 g, UnsaturatedFat 3.7 g

BRITISH BEANS ON TOAST

British Beans on Toast image

Great snack to munch on while watching your favorite British programs. Drink with Strongbow cider ;-) Tip: DO NOT USE AMERICAN Pork & Beans, Boston Baked Beans or "Bush's Beans" etc... ONLY Heinz or Batchelor's brand please, otherwise it might be gross. Don't worry; most American grocery stores sell HEINZ and BATCHELOR'S, in the International/European/English/Irish aisle. I've been all over the US and found them in Safeway, Kroger, Stop & Shop, etc. I've never not been able to find one of those two brands in the USA.

Provided by BBCFan

Categories Lunch/Snacks

Time 3m

Yield 2 Toasts

Number Of Ingredients 3

Ingredients

2 slices bread (white is traditional, but I use low-carb rye)
1 (220 g) can of heinz baked beans in tomato sauce (both products come in a blue can, DO NOT USE AMERICAN Pork & Beans or "Bush's Beans" etc. ONLY Heinz)
Worcestershire sauce

Steps:

Toast bread.
In a saucepan, heat up the beans.
Spoon onto toast and top with Worcestershire sauce. (You could use Parmesan cheese too).
ENJOY!

BAKED EGGS AND BEANS ON TOAST

Baked Eggs and Beans on Toast image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil, plus more for brushing
1/2 small onion, chopped
1 tablespoon tomato paste
2 tablespoons apple cider vinegar
1 tablespoon honey mustard
2 teaspoons Worcestershire sauce or steak sauce
Kosher salt and freshly ground pepper
2 15-ounce cans navy beans (1 undrained; 1 drained and rinsed) (see Cook's Note)
8 large eggs
4 thick slices crusty bread
2 cups halved grape tomatoes
1/4 cup chopped fresh parsley

Steps:

Preheat the oven to 375 degrees F. Heat 1 1/2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the tomato paste and cook, stirring, 1 more minute. Stir in the vinegar, honey mustard, Worcestershire sauce, 1/2 cup water, and salt and pepper to taste. Bring to a simmer, then add the beans, plus the liquid from one of the cans. Cook until the beans are soft, about 5 more minutes.
Make eight indentations in the bean mixture and crack an egg into each. Sprinkle with salt and pepper and transfer to the oven. Bake until the egg whites are set, 10 to 14 minutes.
Meanwhile, heat a large skillet over medium-high heat. Brush the bread with olive oil on both sides and toast in the skillet, 1 minute per side. Toss the tomatoes, parsley, the remaining 1/2 tablespoon olive oil, and salt and pepper to taste in a bowl. Divide the toast among plates; top each with 2 eggs, some beans and the tomato salad.