CHEESY BEANS ON TOAST RECIPE
Cheesy beans on toast is a perfectly simple, homemade comfort food option that's just oozing with nostalgia.
Provided by Jennine Rye,Mashed Staff
Categories lunch
Time 15m
Number Of Ingredients 4
Steps:
- Slice the bread, toast, and butter it.
- Open the tin of baked beans, and pour into a saucepan. Heat on the stove for five minutes. If you want to make your beans even better, add a splash of Worcestershire sauce to the saucepan while you are heating them up!
- Preheat the broiler to medium-high. Meanwhile, put the toast on two plates, two slices on each, then divide the warmed beans evenly over the toast on each plate.
- Top with the grated cheddar cheese and broil until melted.
- Eat straight away!
Nutrition Facts : Calories 618 calories, Carbohydrate 51 g carbohydrates, Cholesterol 97 mg cholesterol, Fat 36 g fat, Fiber 11 g fiber, Protein 25 g protein, SaturatedFat 22 g saturated fat, ServingSize 0 g, Sodium 326 mg, Sugar 1 g, TransFat 1 g
EASY BAKED BEANS ON TOAST (BRITISH-INSPIRED)
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
SMOKY BEANS AND GREENS ON TOAST
Beans and greens are great on almost every carb: in tortillas as tacos, over rice, on flatbread. They're also good without any carb at all, served in a bowl as a side. But whenever skillet-fried toast is an option, I take it. This is dinner food for me, but it also makes a good brunch with a fried egg on each plate.
Provided by David Tamarkin
Categories Epi Recipe Club #cook90 Dinner Bean Bacon Paprika Kale Leafy Green Garlic
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large, heavy (preferably cast-iron) skillet over medium. Brush the bread on both sides with the olive oil. Lay the bread in the skillet and cook, pressing occasionally with a spatula, until crisp and golden brown, about 90 seconds per side. (If your slices are large, you may have to do this in two batches.) Set the bread aside.
- Heat a Dutch oven or other heavy pot over medium-high heat. Add the bacon and cook, stirring frequently, until it has browned a little and rendered at least a tablespoon of fat, about 4 minutes. Add the onion and cook, stirring, until it has softened and turned golden, about 4 minutes. Add the garlic, paprika, thyme (if using), red pepper flakes, and, if you're using canned beans, 1 teaspoon kosher salt and cook, stirring, for a minute or two.
- Add the slightly wet kale in batches, using tongs to stir the leaves into the onion mixture; wait for one handful of kale to wilt and shrink before adding the next. When the last of the greens has been added, add the beans and broth. Raise the heat and let the beans and greens simmer for a minute or two, just to warm the beans and bring the flavors together. Taste and add more kosher salt if necessary.
- Serve the greens and beans over the toast in wide, shallow bowls, dusted with a little more smoked paprika.
TURBO BEANS & CHEESE ON TOAST
Make an elevated version of beans on toast using your favourite beans, plus tomatoes, garlic and chilli - they're great topped with cheese
Provided by Claire Thomson
Categories Dinner
Time 42m
Number Of Ingredients 10
Steps:
- Heat the oil in a heavy-based frying pan over a medium heat and fry the onion for 8-10 mins until softened and slightly caramelised. Add the garlic and spices, the chipotle chilli paste or chilli flakes, if using, and some seasoning. Fry for a few minutes more until the mixture is fragrant.
- Add the tomatoes, then swirl out the pan using 100ml water and add this too. Simmer for 10-15 mins until the mixture has thickened. Blitz the sauce using a hand blender, then taste for seasoning. Tip in the beans and mix well to coat. Warm through over a medium heat for 5 mins until the beans are piping hot.
- Heat the grill to high and toast the bread slices for 3-5 mins. Top with the beans and grated cheese, and pop under the grill until the cheese is melted and bubbling. Sprinkle with a little paprika and serve immediately.
Nutrition Facts : Calories 554 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 10 grams sugar, Fiber 15 grams fiber, Protein 26 grams protein, Sodium 1.4 milligram of sodium
SPICY BEANS ON TOAST
Jazz up this all-day staple dish with some cumin, coriander and semi-dried tomatoes then serve on hot buttered wholemeal bread
Provided by Sara Buenfeld
Categories Main course
Time 15m
Number Of Ingredients 10
Steps:
- Put a frying pan of water on to boil for the eggs, and toast the bread. Heat the oil in a pan, add the onion and gently cook for a few mins until it softens. Sprinkle the spices into the pan and stir briefly to toast them. Tip in the tomatoes and beans, and warm through.
- Turn down the heat under the frying pan so that the water is just simmering, then crack in the eggs and gently poach them until the whites are firm but the yolks are still runny. Pile the beans onto the toast (you can butter the slices or leave them plain), place the eggs on top and sprinkle with extra cumin. If you have any fresh herbs around like coriander or parsley, you can sprinkle them on, too.
Nutrition Facts : Calories 537 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 11 grams sugar, Fiber 14 grams fiber, Protein 28 grams protein, Sodium 3 milligram of sodium
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