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
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.
GREEN BEANS WITH CHEESE AND BACON
I found this among some recipes my husband's aunt sent me. I tried it once, and it became a family favorite immediately. I save it and use it in the summer when beans are freshest. Then we always have something to look forward to each summer. I often double this recipe just to have enough for my children to have leftovers! You can prepare this ahead of time, but make sure that the casserole is at room temperature before baking. I often use a mixture of both green beans and wax beans in the casserole.
Provided by Kathy Bezemes Walstrom
Categories Side Dish Vegetables Green Beans
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 2 1/2-quart baking dish with a lid.
- Place the green beans in a large pan with water to cover; bring to a boil and cook only until the beans are hot and bright green, about 1 minute. Drain. Transfer to a large bowl.
- Cook the bacon in a large, deep skillet over medium-high heat, stirring occasionally, until evenly browned and crisp, about 10 minutes. Pour off all but 1 tablespoon of the drippings. Return to the heat and add the green onions; cook until the onions have softened, about 2 minutes.
- Add the bacon mixture, Cheddar cheese, sour cream, mayonnaise, salt, and pepper to the green beans; stir. Spread the mixture into the prepared baking dish; cover with the lid.
- Bake in the preheated oven until the casserole is bubbling and the beans are tender, about 20 minutes.
Nutrition Facts : Calories 170.3 calories, Carbohydrate 5.8 g, Cholesterol 22.5 mg, Fat 14.5 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 5 g, Sodium 222.5 mg, Sugar 1.3 g
GREEN BEANS WITH CHEESE SAUCE
Steps:
- Bring 1/4 cup water just to a boil in a large saute pan over medium heat. Add the green beans and salt, cover and cook for 2 minutes. Uncover, raise the heat to high and cook until the water has evaporated, about 1 minute. Stir in 1 tablespoon of the butter and continue cooking until the beans are crisp-tender, 1 to 2 minutes. Remove from the heat.
- Melt the remaining 3 tablespoons butter in a medium saucepan over medium heat. Add the flour and cook, stirring, until golden, about 2 minutes. Whisk in the milk, garlic powder, dry mustard, black pepper and cayenne and cook, whisking continuously, until thickened, about 2 minutes. Stir in the cheddar cheese and cream cheese and heat until melted. Pour the cheese sauce over the green beans, or serve on the side.
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
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
CHEESY BEANS ON TOAST
This is my favourite version of a British classic. You can't beat beans on toast for a quick, cheap meal! It is important to use Heinz baked beans or some other brand that uses tomato sauce as the base, not barbecue sauce as is the American standard. Most US grocery stores have Heinz or Batchelors in the International aisle.
Provided by Shuzbud
Categories Low Cholesterol
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Put the beans in a saucepan and warm over medium heat until beginning to bubble.
- Meanwhile toast the bread.
- Once toasted, butter the bread and place slices side by side on a plate.
- Pour the heated beans over the bread.
- Scatter the grated cheese over the top and serve!
- Some people add worcestershire sauce or hot sauce over the top at this stage. Personally I like it just as it is!
SUMMER BEANS ON TOAST WITH PROSCIUTTO
This open, bruschetta-like sandwich can be thrown together in a flash for a quick supper, lunch, or dinner party starter
Provided by Cassie Best
Categories Lunch, Main course, Starter
Time 20m
Number Of Ingredients 9
Steps:
- Heat a medium-sized pan of water until boiling, and heat a griddle pan over a high heat. Add the broad beans and green beans to the boiling water. Cook for 2 mins or until just tender, then drain and remove the broad bean skins, if you like. Mix the vegetables with the pesto.
- Meanwhile, drizzle the cut side of the ciabatta with a little oil, then rub with the squashed garlic. Place, oiled-side down, in the griddle pan. Toast until charred griddle lines appear - about 2 mins.
- Place a piece of toasted ciabatta on each plate, spread with the cream cheese, then top with the pesto veg, a slice of prosciutto and a handful of rocket leaves. Drizzle with some more olive oil and serve.
Nutrition Facts : Calories 446 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 6 grams sugar, Fiber 11 grams fiber, Protein 25 grams protein, Sodium 2.7 milligram of sodium
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BEANS ON TOAST RECIPE | BON APPéTIT
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4.8/5 (28)Author Deb PerelmanServings 4Estimated Reading Time 6 mins
- Heat oil in a large Dutch oven or high-sided skillet over medium-high. Add sausage and press down on it with a heatproof rubber spatula to flatten slightly. Cook, undisturbed, until browned underneath, about 4 minutes. Turn sausage over and cook, undisturbed, until browned on the other side, about 3 minutes. Break up sausage into bite-size pieces with spatula. Add sliced garlic, oregano, and red pepper flakes (if using) and cook, stirring, until garlic is beginning to get golden around the edges, about 1 minute. Carefully add tomatoes (beware of splatter!), then 2½ tsp. salt and 1 cup water. Bring sauce to a simmer and cook, stirring occasionally, until slightly reduced, 10–12 minutes. Mix in spinach and cook until wilted, about 2 minutes. Add beans and cook until warmed through, about 3 minutes. Taste ragù and season with more salt if needed.
- Meanwhile, heat broiler. Melt butter in a small saucepan over medium heat. Mix in grated garlic and remaining ½ tsp. salt and cook until fragrant and sizzling but garlic is not yet browned, about 30 seconds; remove from heat.
- Arrange bread, cut side down, on a foil-lined baking sheet and broil until golden brown, about 1 minute. Remove from broiler and turn bread over. Brush untoasted sides of bread with garlic butter and broil until evenly golden brown on top, about 1 minute (keep watch; it will go fast).
- Divide toast among plates. Ladle a generous amount of ragù over and top with Parmesan and parsley.
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