Simple Beans On Toast Food

WEEKNIGHT BEANS ON TOAST

Steps:

• 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 2 1/2 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 1/2 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.
• Do Ahead
• Ragù can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low.

THE PERFECT BEANS ON TOAST

Steps:

• Place both slices of white bread in toaster.
• Warm beans on the hob for 3 - 4 mins stirring constantly.
• Grate cheese.
• Place toast on plate. Pour on beans.
• Sprinkle with cheese according to taste.

BRITISH BEANS ON TOAST

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!

CHEESY BEANS ON TOAST RECIPE

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!

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).

BEANS ON TOAST

Steps:

• Empty the baked beans into a small saucepan.
• Prepare a pan to either poach or fry the eggs (your choice, but poached is better).
• Start toasting the bread. How many slices is, of course, up to you and your appetite at the time, but at least 2 slices each are needed for the beans, plus any additional slices for the jam later.
• While the toast is toasting, don't forget to make a large pot of tea. It is an absolute fact that you cannot eat Beans on Toast without lots of tea.
• Once the toast is on, gently warm the beans, and start to cook the eggs.
• As the toast is done, place it on pre-warmed plates, and apply lots of butter to taste.
• Divide the beans between the two plates, spreading them over the 2 slices of toast.
• Place the cooked eggs on top of the beans, sprinkle a little pepper, (and if you prefer, maybe a dash of Lea & Perrins Worcestershire Sauce), and enjoy.

BEANS ON TOAST

Steps:

• Warm up the baked beans.
• Toast the 2 slices of bread.
• Place the toast on a plate, and add the beans on top.
• Sprinkle the grated cheese on top.
• Serve.

SIMPLE BEANS ON TOAST

Steps:

• Heat 2 tablespoons olive oil in a large pot over medium heat until it shimmers. Add the garlic, onion, carrot and celery and cook, stirring frequently, until the vegetables are soft and fragrant but not browned, about 8 minutes.
• Add the beans and enough water to cover by about 2 inches. Increase the heat to high and bring to a boil; cook for 15 minutes. Reduce the heat to a very gentle simmer (bubbles just barely breaking the surface), partly cover and cook until the pot stops smelling like the aromatics and starts smelling like the beans, 1 hour to 1 hour 15 minutes. Add more water if necessary to keep the beans fully submerged. Gently stir in kosher salt and continue cooking until the beans are creamy in texture but not bursting, 10 to 45 minutes more.
• Drain the beans, reserving the tasty cooking liquid for another purpose, such as a base for soup or a vehicle for egg poaching. You can store leftover beans in their cooking liquid in an airtight container in the fridge for up to 5 days.
• Toast the bread and then butter each piece. Spoon about 1/2 cup beans onto each piece of toast and coarsely crush with a fork. Divide the remaining whole beans among the toasts (about 1/4 cup per toast). Drizzle with olive oil and sprinkle with sea salt and pepper to taste.

BAKED EGGS AND BEANS ON TOAST

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.