BAKED JACKET POTATO WITH BAKED BEANS AND CHEESE
This is such a simple, quick meal. It's a very British way to serve a baked potato! Baked beans here are different than in the US so if you can get a British brand, the recipe would be more authentic. British beans are cooked in a tomato sauce with no BBQ flavour. That said, I'm sure this would be yummy with BBQ beans as well!
Provided by Shuzbud
Categories Low Protein
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 350°F or 180°C.
- Bake the potatoes as per your personal preference- I bake them in the oven for about an hour, until the skins are firm and the centres are soft. You may like to smear with butter, sprinkle with salt and wrap in foil.
- Towards the end of the potatoes' cooking time, heat the baked beans in a pan on the stove, until hot.
- Remove the potatoes from the oven, cut into quarters without cutting the whole way through. Squeeze the outside of each quarter to "pucker up" the flesh.
- Pour the desired amount of baked beans over the potato and sprinkle with grated cheddar.
- Sprinkle with salt and pepper to taste and serve!
Nutrition Facts : Calories 118.3, Fat 0.1, Sodium 5.4, Carbohydrate 27.4, Fiber 2.5, Sugar 1.2, Protein 2.5
CHEESE ON TOAST - CHEAP AND CHEERFUL BRITISH TOASTED CHEESE
Call it what you will, traditional British cheese on toast is a national institution, an iconic snack enjoyed by all, regardless of class or background! What can be simpler and tastier, hunks of homemade or crusty farmhouse style bread topped with mature Cheddar cheese, a smidge of mustard and Worcestershire sauce for those who desire an extra kick! This is NOT really a recipe; it is a basic method for making a super tasty and nutritious fast food dish. There is even a Cheese on Toast Day celebrated in the UK - mark your calendars now, the last Thursday in April has been set aside for this comforting supper treat. I lived on cheese on toast whilst I was a student, as I am sure most students do nowadays! You can use other British cheeses, but I find the best cheese without a doubt, is a good mature farmhouse cheddar. Make sure your bread is thickly sliced and you have your plates ready and waiting to receive the molten cheesy snack - pull up a chair by the fireside in the winter and enjoy your 5-minute culinary efforts! (This is an all year around snack I hasten to add.) An interesting historical note; toasted cheese was served as the final course to male diners during Edwardian times, in Gentleman's Clubs........the cheese was melted and served in a pot with the toast set around the edges - a sort of Gentleman's Club fondue!
Provided by French Tart
Categories Lunch/Snacks
Time 6m
Yield 4 Slices of Cheese on Toast, 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the grill to hot and toast the bread on both sides. Spread a little mustard on each slice, then top with the cheese, laying the slices of cheese as close as possible to the edges of the toast. (Pile the grated cheese over the top evenly, again as close to the edges as possible.).
- Sprinkle over the Worcestershire sauce to taste then pop the cheese on toast under the grill. Cook for 2-3 minutes or until golden and bubbling.
- Season with salt and pepper and serve immediately with Branston pickle, chutney, relish and/or pickled onions.
- Serves 2 to 4 depending on "greed level" and hunger! Alternatively, serves an impoverished student as a main course meal!
- Tip - for full flavour, use a mature Farmhouse Cheddar and good quality thick sliced bread - I prefer white, but granary and wholemeal are fine.
- Final note - Cooking Style.
- There are generally two schools of Cheese on Toast Chefery, those who use grated cheese, and those who use slabs of cheese. It has even been suggested that peoples personality is reflected in how they cook their cheese on toast.
- Slabbers are direct and focused. The key for them being that is quick, easy, and generates minimal washing up.
- Graters tend to be more extravert and creative. They will spend minutes piling extra cheese onto each piece of the toast. Most of this cheese will fall off the toast when its inserted under the grill. Slabbers tend to think that the amount of grated cheese piled on a slice of toast is inversely proportional to the chance of being made to clean the grill pan.
- Obsessive Slabbers. An obsessive slabber will arrange the slices of cheese to totally cover the bread, not overlap the sides of the bread, and not overlap each other.
- Warning:A Slabber will generally be happy to be given a plate of grated Cheese on toast, but Graters always look disappointed with slab Cheese on toast! Relationships have ended over this point.
Nutrition Facts : Calories 823.4, Fat 42.4, SaturatedFat 24.8, Cholesterol 119.1, Sodium 1486.6, Carbohydrate 69.1, Fiber 4.3, Sugar 1.1, Protein 40.3
VEGAN BAKED BEANS
Shiitake mushrooms are the secret ingredient in these vegan baked beans--even meat lovers won't miss the bacon! The best part is the beans require no soaking, just a slow cook in the oven until tender, sweet and spicy.
Provided by Food Network Kitchen
Categories side-dish
Time 4h5m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F.
- Place the dried mushrooms in a medium bowl and cover with 2 cups boiling water, make sure each mushroom is submerged. Let steep for 10 minutes. Strain through a fine-mesh strainer, reserving the liquid. Roughly chop the steeped mushrooms and set aside.
- Heat the olive oil in an ovenproof heavy-bottomed pot or Dutch oven over medium-high heat. Add the onions, bell peppers and chopped mushrooms and cook, stirring often, until the vegetables are slightly softened, 3 to 4 minutes. Reduce the heat to medium and add the garlic, chili powder, smoked paprika and cayenne and cook, stirring, until fragrant, about 1 minute.
- Add the tomato puree, bourbon, molasses, brown sugar, Worcestershire sauce, mustard, 2 teaspoons salt and 1/4 teaspoon pepper, bring to a simmer and cook to combine, about 3 minutes. Add the beans, vegetable broth and reserved mushroom liquid. Raise the heat to high, bring to a boil and cook for 10 minutes. Cover the pot, transfer to the oven and bake until the beans are tender, about 3 hours.
- Uncover and increase the oven temperature to 350 degrees F. Bake until the sauce thickens and the beans on top begin to brown, about 30 minutes.
BRITISH BAKED BEANS
These beans are enjoyed everyday throughout Britain. Often they're part of a large traditional British breakfast, but other times, simply served over a slice of toast.
Provided by lutzflcat
Categories Baked Beans
Time 25m
Yield 2
Number Of Ingredients 12
Steps:
- Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, stirring occasionally, about 5 minutes. Stir in garlic, and cook until fragrant, 30 seconds to 1 minute.
- Mix in tomato paste, vinegar, molasses, brown sugar, and Worcestershire sauce, stirring until well combined. Pour in beans and broth, and cook until beans are coated and the sauce starts to reduce, about 15 minutes. The beans still should be saucy, not too thick. Season with salt and pepper.
- Sprinkle with parsley before serving.
Nutrition Facts : Calories 314.7 calories, Carbohydrate 50.6 g, Fat 7.9 g, Fiber 9.9 g, Protein 9.9 g, SaturatedFat 1 g, Sodium 814.9 mg
INSTANT POT BRITISH BAKED BEANS
Baked beans are a staple breakfast item in Britain. A traditional full British breakfast consists of bacon, sausage, grilled/broiled tomatoes, toast and baked beans. Heinz® Baked Beans in cans are often served there, but homemade is better and healthier. They're flavorful, lightly sweetened, hearty, and quick-and-easy in the Instant Pot®.
Provided by lutzflcat
Categories Baked Beans
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Place navy beans in a multi-functional pressure cooker (such as Instant Pot®). Add water and vegetable stock, stirring well. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 28 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the instant-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Test beans for doneness. If they are not quite soft enough, cook in increments of 2 minutes using instant pressure release until you reach your desired doneness. Drain the beans reserving the bean liquid; set aside.
- Combine tomato paste, maple syrup, Worcestershire sauce, vinegar, brown sugar, garlic powder, and 1 1/4 cups of the reserved bean liquid in the pot. Add cooked beans and season with salt and pepper. Stir until beans are well coated. Select Saute function on low temperature.
- Cook until mixture starts to bubble and slightly thicken, about 3 minutes. If mixture is too thick, add some more of the reserved bean liquid until you reach your desired consistency.
Nutrition Facts : Calories 277 calories, Carbohydrate 52.9 g, Fat 1.1 g, Fiber 17.3 g, Protein 15.9 g, SaturatedFat 0.1 g, Sodium 166.9 mg
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